| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Soups |
8 |
Servings |
INGREDIENTS
| 1 |
|
Chicken (3 pounds), cut up |
| 1 |
md |
Onion, chopped |
| 1 |
ts |
Poultry seasoning |
| 1 |
cn |
Corn kernels (16 ounces), with liquid |
| 1 |
cn |
Whole tomatoes (16 ounces), drained and cut up |
| 1 |
ts |
Lemon juice |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
NOTE: This recipe is even better with FRESH corn and tomatoes.
In a large saucepan, simmer the chicken in 4 cups with onion and poultry
seasoning for 45 minutes. Remove chicken and let cool; reserve the broth.
Skim fat from chicken broth. Remove meat from chicken; discard skin and
bones. Cut meat into bite-size pieces.
In a large non-aluminum saucepan, combine chicken, chicken broth, corn,
tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and
pepper to taste.
Serves 8.
[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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