Chicken and Shrimp Soup

• One 3-lb. spring chicken (fryer)
• 3 qt. water

Put chicken in pot with water, onions, celery, and carrots. Boil until chicken is tender. Remove chicken from pot and reserve the liquid. Remove skin from chicken and take out all bones. Cut chicken into small pieces and set aside. Peel shrimp, reserving the heads and shells. Devein and wash shrimp, then set aside.

In a 1½-quart saucepan, melt butter. Add shrimp heads and shells to butt