*  Exported from  MasterCook  *
                             CHICKEN FOOT SOUP
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Pkg chicken feet,
                         -about 2 lbs
    2                    Chicken breast, boned,
                         -coarsley chopped
    1                    Chicken bouillion cube
    2       qt           Water for boiling
    1                    Small onion, peeled,
                         -coarsley chopped
    1                    Garlic cloves, minced
                         Green onions, chopped,
                         -tops and bottoms
                         Flour, for thickening liquid
    4                    Carrots, peel, cut into
                         -pieces 2“long, 1/4 wide
                         Oil, for saute
                         Salt/pepper to taste
    1       t            Dried oregano
    1       t            Dried Rosemary
                         Dry white wine... a cup
                         -or a quart, to your taste
   Directions: Wash them chickens feet... scrub between toes... remove
   ”toe-jam“. Rinse in clear water.
   Wash and de-fat chicken breasts... remove skin and bones. Cut into small
   pieces. Pat dry with paper towels, and saute in hot oil or butter for a few
   Add vegetables... and spices...saute a few minutes more. Stir, make onions
   soft but not browned. Add a little wine, cook over low heat for a few
   minutes while you drink a cup of the wine and some of the liquid
   evaporates... oh, yeah... do not cover skillet.
   Boil water... add bouillion and dissolve (the bouillion). Throw in the
   whole mess from the skillet, all meat and vegetables... toss in the feet...
   bring to a boil and then simmer until the chicken is cooked and tender.
   Have another cup of wine.
   NOW... in a clean skillet... heat some oil... add some flour, equal
   measure... maybe 1/4 cup, each... over moderate heat, make a ”roux"...
   browning the flour/oil mixture, but do not burn... add to the soup.
   Cook the whole thing until slightly thickened... remove from heat... add
   the rest of the wine...heh...heh... cover... let set a few minutes... and
   serve with cooked rice (maybe add cooked rice to the soup... or
   seperately)... Open a second bottle of wine to serve with the soup...
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