SEAN'S ROOSTER CHICKEN MULLIGATAWNY SOUP ENJOY DAN

SEAN’S ROOSTER CHICKEN MULLIGATAWNY SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 whole rooster’s

4 tablespoon butter

4 tablespoon curry powder

4 onions, chopped

4 garlic cloves, minced

1 (8 Oz) package Chunky Chat Masala

4 tablespoons dried parsley

1 cup brown Jasmine rice

1-cup lentils

1 cup split peas

1 5pound tin diced tomatoes

4 carrots, peeled and diced

4 celery stalks, diced

2 each bell peppers, chopped

2 teaspoons EACH salt & white pepper

8 tart apples, chopped

1 cup lentils

DIRECTIONS:

1.   In a stock pot place chicken in enough water to cover.

2.   Add the masala, onion, garlic and parsley.

3.   Cover and bring to boil and reduce heat and high simmer for 1 hour.

4.   Remove the chicken from the stock and set aside to cool.

5.   Add enough water to make 22 cups and bring to a boil.

6.   Add rice, and next 9 ingredients, simmer for 30 minutes.

7.   When the chicken is cool enough to handle, dice & add to pot.

8.   Add 1 more cup lentils and simmer for 40 minutes.

ENJOY DAN:                                     SING SONGS & PLANT SEEDS!!