| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 1 | Servings | |
INGREDIENTS
| Chicken broth; (below) | ||
| 2 | c | Cooked rice |
| 2 | md | Tomatoes; cut in wedges |
| 1 | md | Green pepper; chopped |
| 1 | md | Onion; chopped |
| 1 | c | Frozen green peas |
| 1 | tb | Capers |
| 1/4 | c | Olives |
| 1 | Fryer chicken; 2 1/2 to 3 lbs | |
| 4 | c | Water |
| 4 | md | Carrots |
| 2 | md | Stalks celery; chopped |
| 2 | Cloves garlic; crushed | |
| 1 | tb | Instant chicken bouillon |
| 1 | ts | Salt |
| 1/2 | ts | Dried marjoram |
INSTRUCTIONS
CHICKEN BROTH Prepare chicken broth. Remove skin from reserved chicken; remove chicken from bones. Cut chicken into pieces. Stir chicken and remaining ingredients into broth. Heat uncovered till hot, about 10 min. Chicken Broth: Cut chicken into pieces. Heat all ingredients to boiling in 4 qt Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 min. Skim off fat if necessary. Remove chicken from broth; reserve chicken. Cool broth slightly and strain. Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 9, 1997
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