| 1 | Chicken stock: salt and freshly ground pepper minced fresh parsley for stock: preheat oven to 400°F. |
| 2 | Pat chickens dry. |
| 3 | Place in heavy roasting pan. |
| 4 | Roast until juices run clear when chicken is pierced in thickest part of thigh, about 45 minutes. |
| 5 | Remove chicken from pan. |
| 6 | Set roasting pan over medium heat. |
| 7 | Add ?cup water and bring to boil, scraping up any browned bits. |
| 8 | Transfer liquid to large pot. |
| 9 | Add remaining 12 cups water, onion, celery, carrots, parsley, peppercorns, bay leaf and thyme to pot. |
| 10 | Skin and bone chicken. |
| 11 | Add skin and bones to pot. |
| 12 | Bring stock to boil, skimming surface occasionally. |
| 13 | Reduce heat and simmer for 3 hours. |
| 14 | Strain stock into large saucepan. |
| 15 | Boil until reduced to 3 cups, about 40 minutes. |
| 16 | (can be prepared 3 days ahead and refrigerated). |
| 17 | Degrease stock. |
| 18 | For soup: melt butter in heavy large saucepan over low heat. |
| 19 | Add onion and celery and cook until onion is translucent, stirring frequently, about 15 minutes; do not brown. |
| 20 | Puree mixture in processor or blender. |
| 21 | Return to pan. |
| 22 | Add flour and stir over low heat 3 minutes. |
| 23 | Whisk in stock. |
| 24 | Increase heat and bring to boil. |
| 25 | Gradually whisk in milk. |
| 26 | Reduce heat and simmer until thickened, stirring frequently, about 20 minutes. |
| 27 | Dice chicken and add to soup. |
| 28 | Add cream, sherry, mustard, salt and pepper. |
| 29 | Stir until heat through. |
| 30 | Ladle into bowls. |
| 31 | Top with parsley. |
| 32 | Serves Recipe from bon appetit, october, 1987 |
