| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken (no. 2, cut or whole) |
| 1 |
|
Onion (large) |
| 1 |
tb |
Dried tarragon leaves |
| 1 |
tb |
Clear chicken instant soup mix |
|
|
Potatoes (according to appetite) – peeled and sliced into rounds. |
|
|
Turmeric |
|
|
Water |
INSTRUCTIONS
slice onion into strips and line the bottom of a pot. add taragon leaves
and soup mix (powder). Add 1 cup water and start to boil. Add chicken and
sliced potatoes to pot, sprinkle turmeric on top (about 2 tsp.). Add 2-3
cups of water and bring to boil. cover pot and reduce heat. Cook until done
approx. 45 min.
note: The amount of chicken/potatoes differs according to the family
appetite. My rule of thumb is 1.5 med. potatoes per person and 2 for
"hungry member" of the family.
ps. if you added a lot of water, the stock can be used as a base for a
soup.
Posted to JEWISH-FOOD digest V97 #010
From: "Shoshana L. Boublil" <toramada@mail.netvision.net.il>
Date: Sun, 1 Sep 96 22:59:51 PDT
A Message from our Provider:
“God grades on the cross, not the curve.”