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| You can adjust this master recipe to suit your own needs by substituting different herbs and |
| vegetables. If you double or triple the recipe, don't forget to increase the size of your bouquet garni |
| 4 lb. chicken pieces (backs, bones, necks, drumsticks, wings) |
| 1 large onion, unpeeled, rinsed and cut into quarters |
| 1 large carrot, cut into about 8 slices |
| 1 rib celery, cut into quarters |
| 1 bouquet garni containing a bunch of parsley, a bay leaf, and 5 sprigs of fresh thyme or 1 tsp. |
| James Peterson, a contributing editor to Fine Cooking, is the author of Splendid Soups (Bantam, |
| 1993). His new book, Fish & Shellfish (Morrow, 1996), is in bookstores now. |
| info@barringtonsoftware.com |
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Software Incorporated