- G. Granaroli XBRG76A
- MM:MK VMXV03A
Chicken Stock:
3    To 4 lbs chicken necks,
-wings, and backs
10 c  Water
1    Onion , chopped
2    Stalks celery
2    Sprigs parsley
Salt and pepper to taste

Simmer all ingredients in a large pot for 2 1/2 hours. Strain though a fine
cheesecloth.

1 lg head of escarole washed well and chopped coarsly. Bring broth to a
simmer in a large enough pot to hold soup and escarole. Add escarole and
simmer 15 min. Serve hot with grated cheese topping.