2 Pkg chicken feet,
-about 2 lbs
2 Chicken breast, boned,
1 Chicken bouillion cube
2 qt Water for boiling
1 Small onion, peeled,
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 ts Dried oregano
1 ts 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...