Instructions: Place chicken in a large heavy pot with onion, quartered carrot, bay leaf, 1 teaspoon salt, and water; simmer for 2 to 3 hours, or until tender; remove chicken and chill stock. Remove chicken from bones; discard skin; reserve 1 cup chicken for soup. (Chill remainder to use for salad, casserole, or other chicken dish.)

Grind 1 cup chicken; add breadcrumbs, 1/2 teaspoon salt, poultry seasoning, egg, and parsley; blend. Form firmly into small balls; set aside. Remove layer of fat from chilled stock; reserve. Heat chicken stock

(there should be 4 cups). Cut carrots and celery into matchstick-size pieces; add to stock; cook for 10 to 15 minutes, or until tender. Melt 1/4 cup chicken fat in saucepan; blend in flour; add milk slowly, stirring constantly. Pour mixture slowly into stock; cook, stirring constantly, until mixture is thickened. Drop chicken balls into soup; heat for 5 minutes more; serve.

Yield: 4 to 6 servings.

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