Chicken Foot Soup

Serves:

Ingredients:

2 Pkg chicken feet,
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
tops and bottoms
Green onions, chopped,
about 2 lbs
2 Chicken breast, boned,
coarsley chopped
1 Chicken bouillion cube
2 qt Water for boiling
1 Small onion, peeled,
coarsley chopped
1 Garlic cloves, minced
or a quart, to your taste

Method:

Directions: Wash them chickens feet.
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scrub between toes.
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remove "toe-jam".
Rinse in clear water.
Wash and de-fat chicken breasts.
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remove skin and bones.
Cut into small pieces.
Pat dry with paper towels, and saute in hot oil or butter for a few minutes.
Add vegetables.
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and spices.
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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.
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oh, yeah.
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do not cover skillet.
Boil water.
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add bouillion and dissolve (the bouillion).
Throw in the whole mess from the skillet, all meat and vegetables.
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toss in the feet.
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bring to a boil and then simmer until the chicken is cooked and tender.
Have another cup of wine.
NOW.
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in a clean skillet.
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heat some oil.
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add some flour, equal measure.
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maybe 1/4 cup, each.
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over moderate heat, make a "roux".
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browning the flour/oil mixture, but do not burn.
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add to the soup.
Cook the whole thing until slightly thickened.
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remove from heat.
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add the rest of the wine.
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heh.
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heh.
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cover.
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let set a few minutes.
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and serve with cooked rice (maybe add cooked rice to the soup.
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or seperately).
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Open a second bottle of wine to serve with the soup.
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