Chicken & Root Vegetable Soup
|Small new potatoes||1 Pound, washed|
|Carrots||4 , pared and diced|
|Turnips||2 , pared and diced|
|Celery stalks with tops||2 , diced|
|Leek||1 , trimmed and well washed|
|Water||6 Cup (96 tbs)|
1. Cut chicken into serving-size pieces: 2 legs, 2 thighs and 2 wings. Cut each side of breast crosswise into 3 pieces. Layer chicken, potatoes, carrots, turnips, celery and leek in a 3-quart flameproof casserole or Dutch oven; sprinkle salt between layers. Add water almost to cover.
2. Tie tops from celery, parsley, peppercorns and bay leaf in a piece of cheesecloth. Push under liquid.
3. Bring to boiling; reduce heat; cover. Simmer 45 minutes to 1 hour, or until meat and vegetables are tender. Discard herb bag.
4. Ladle into soup bowls, spooning 2 pieces of chicken into each bowl.