Chicken soup

Serves 4

Make this soup with whole chicken legs (use the meat later in sandwiches). Refrigerate it overnight so you can discard the fat on top.

8	whole chicken legs
3	carrots, quartered
3	stalks celery, cut into fourths
2	onions, quartered
1	whole clove
1	bay leaf
4	peppercorns
2	teaspoons salt

1. In a soup pot, combine the chicken, carrots, celery, and onions. Add enough water to cover the mixture by several inches. Bring to a boil, skimming the surface thoroughly.

2. Add the clove, bay leaf, peppercorns, and salt. Cover the pot and simmer for 1 1/2 hours or until the soup is very flavorful.

3. Remove the solids from the soup. Transfer meat and vegetables to separate containers and refrigerate. To serve, simmer the soup for 10 minutes with diced vegetables and chicken. Sheryl Julian