Chicken Chowder

1. 1

   Simmer chicken in water in covered kettle with carrot, onion, bay leaf and basil.

2. 2

   When tender cool (without cover).

3. 3

   Skim off fat.

4. 4

   Take meat from bones and cut in bite size pieces.

5. 5

   Put fat into large pan with flour and blend well. Add chicken broth and milk; cook, stirring until thickened.

6. 6

   I mash carrot and onion and return to pot.

7. 7

   Add all other vegetables and cook until tender. Add chicken and heat through.

8. 8

   Just before serving, add egg yolk mixed in the wine.

9. 9

   Stir just to blend and serve.

10. 10

    Serves 6 to 10.

No additional tips available.