3 oz chicken base
4 qts water
2 fresh partridges
1 qt half & half
2 onions, chopped
3 ribs celery, cut at bias
1 carrot, chopped finely
butter & flour roux
Combine the Chicken base and water. Add warmed half & half. Make
the basic roux, blend until thickened to the consistency of a thin
gravy. Saute onion, celery and carrots until tender and crispy,
then add the soup mixture.
For stock: Boil partridge with 3 oz Chicken base, or 1 tablespoon
salt till tender. Remove bird from stock, strain and reserve.
When cooled, remove meat from bone, discard bones.