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1 whole chicken disjointed
2 carrots, minced
2 stalks celery, minced
1 whole onion stuck with 2 cloves
1 whole head fresh garlic, broken into unpeeled cloves
Chopped fresh parsley
salt and pepper to taste
10 cloves fresh garlic peeled
4 T butter
2 T flour
Make fresh chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, S & P in enough water to cover. When chicken is thoroughly cooked, remove, and skim fat from the broth. Simmer broth, reducing it until it is very rich. Remove unpeeled garlic cloves; squeeze cooked garlic from cloves and mash to make a puree. Discard skins. In a skillet, saute the peeled cloves in butter. When lightly browned, add flour and a small amount of broth, and mix with a wire whisk until velvety. Pour this mixture into the remaining broth, add pureed garlic and stir. Tear chicken into bite-sized pieces and add to the soup. Sprinkle with fresh parsley and serve hot.
