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||stalks celery, cut into fourths|
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