If you don't have leftover stuffing or gravy, just go ahead and use that chicken! That's where all the flavor is.
Prep Time: 25 minutes
Cook Time: 1 hour
Ingredients:
- carcass of 5-7 lb. roasted chicken
- 1-2 cups leftover bread or matzoh stuffing, if available
- 1-2 cups pan gravy, if available, or 10 oz. jar chicken gravy
- 2 onions, sliced
- 2 carrots, sliced
- 2 celery stalks with leaves
- 8 cups water
- 1/4 cup butter
- 1/4 cup cornstarch
- 2 Tbsp. sherry
- 1 cup half and half cream or soy milk
Preparation:
Discard all the leftover skin from chicken. Break chicken into sections that will fit in your pot and place in 5-quart stockpot with stuffing, gravy, vegetables, and water, making sure the water covers everything. Bring to a boil, reduce heat, and simmer for 1 hour, until stock is golden. Discard bones and vegetables.
Strain the soup, rubbing through as much of the solids through the strainer as possible. Discard residue in strainer.
In 3-quart saucepan, melt butter. Stir in flour and cook until bubbly, about 5 minutes. Pour in strained hot soup stock and cook and stir over medium heat until smooth and bubbly. Then stir in sherry, if using, and simmer for 5 minutes. Just before serving, add the half and half and heat thoroughly, but do not boil. Serves 8
