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60minutes
Put chicken legs, water (A), and salt (A) in a pan, cover and heat.
When it boils, remove the chicken legs and save the boiled juice.
Finely chop the onions.
Grate the garlic and chop the carrots into small pieces.
Remove the skin from the boiled chicken legs and loosen the body.
Put butter in a pan and heat it. When it melts, fry the carrots.
Add onions and garlic and fry, then add flour when tender.
炒め合わせたら、（B）の水を加え、混ぜ合わせせる。
1の茹で汁を6カップ分加え、沸騰するまで蓋をする。
沸騰したらアクを取り、春雨を加えて再度沸騰させる。
ほぐした鶏足の身を加え、（B）の塩と黒こしょうをしたら2～3分煮る。
火を止め、パセリを加えて全体を混ぜたら完成。
・ If you feel the taste is light, add chicken bouillon.
・ You may add ingredients such as vegetables if you like.
・ You do not have to add parsley.
・ Chicken is recommended because the chicken legs have a dashi stock.
・ Carrots may be finely grated.
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