| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Chicken, no. 2 cut or | |
| whole | ||
| 1 | Onion, large | |
| 1 | T | Dried tarragon leaves |
| 1 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 443
Calories From Fat: 53
Total Fat: 5.9g
Cholesterol: 231.4mg
Sodium: 305.2mg
Potassium: 1982.6mg
Carbohydrates: 78.8g
Fiber: 10.5g
Sugar: 8.2g
Protein: 21.1g