Yield: 2 servings

1 Cut-up chicken
1 tb Butter
3 Cloves
1 Celery rib, cut in 1/3′s
3 Qt. cold water
2 Med. carrots, diced
1 Bay leaf
3 Cloves garlic, minced
2 Med. onions, quartered
2 Med. celery ribs, diced
1/2 ts Thyme
3 Parsley sprigs
2 Carrots, cut in 1/3′s
8 Or 10 peppercorns

In stockpot, combine chicken and water, bring to a boil and simmer 1 hour, skimming foam. Add ingredients on left, cloves, bay leaf and thyme, simmer 2 hours more. Remove chicken, cool. Remove skin and bones return to stockpot. Shred meat, set aside. Cook broth another hour. Strain thru cheesecloth. Skim fat. Meanwhile, in small skillet, melt butter. Add carrots and celery saute till tender, about 5 minutes. Add to broth with chicken. Makes 2 quarts.



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