| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1/4 | lb | Whole chicken |
| 2 | Carrots; scrubbed and halved | |
| 1 | Onion; peeled and halved | |
| 1 | Celery rib; cut in thirds | |
| 5 | Peppercorns | |
| 1 | Bay leaf | |
| Water | ||
| 3 | tb | Vegetable oil |
| 1 | Onion; chopped | |
| 2 | Carrots; peeled and sliced | |
| 1 | Celery rib; sliced | |
| 2 | Potatoes; peeled and chopped | |
| 4 | tb | Flour |
| 1/4 | c | Parsley; chopped |
| Salt and pepper |
INSTRUCTIONS
In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred. In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper. Yield: 4-6 servings Posted to MC-Recipe Digest V1 #186 Date: Tue, 6 Aug 1996 17:32:41 0000 From: "msflaxen@netcom.com" <msflaxen@netcom.com> NOTES : from:HOW TO BOIL WATER
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