Chicken In Broth With Sour Vegetable
chicken, chinese
1 fryer chicken without breast meat (; or
2 chicken legs & thighs & wings
8 cup cold water
1 cup salted mustard green, shredded
This is a lovely, simple dinner soup.
Preparation: Separate thighs, legs and wings from chicken carcass, and chop them into bite-size pieces. Be sure to remove any bone splinters. Chop carcass into several pieces. Drain the mustard green; cut into 2" square pieces.
Soup: Put chicken and cold water in large pot. Bring to boil; skim froth and chicken fat; reduce heat to simmer. Simmer for 2 hours. Remove chicken carcass. Add mustard green; simmer another 15 minutes. Transfer soup with pieces and mustard green to serving bowl. Serve.
Yield: 6 servings