Hearty Chicken Chowder

Directions

In a large saucepan, combine the chicken carcass, bouquet garni and garlic in 2 quarts of water. Bring to a boil, reduce heat, and simmer, covered, for 1 hour. Strain broth, refrigerate, and skim fat.

In a large saucepan, bring broth to a boil over medium heat. Add potatoes, carrots, celery, onion, salt, marjoram and pepper. Cook until vegetables are tender, about 10 minutes.

Beat milk into egg yolks in a small bowl. Gradually whisk in ½ cup of the hot broth. Stir into soup. Add sherry, chicken, and chopped eggs. Heat through.

Pour into bowls. Garnish with parsley and serve with chese biscuits or cornbread.