Product Recipes
- 1 whole chicken
- 1 1/2 qts potatoes, diced
- 1 tsp parsley flakes
- 2 cans shoepeg whole kernel corn
- 6 or 7 eggs, hard cooked and chopped
- salt and pepper to taste
- Boil chicken until tender; remove from pan.
- Let chicken cool then remove skin and bones and cut meat into bite size pieces.
- Put potatoes, parsley and corn into chicken broth.
- Bring broth to boil.
- Cover and simmer broth until potatoes are tender.
- Add chopped eggs, seasoning and chopped up chicken pieces to broth.
- Heat to boiling hot and serve.
