Chicken In The Pot
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Fall, To send, Winter | 6 | Servings | |
INGREDIENTS
| 5 | lb | Chicken pieces |
| 10 | c | Chicken Broth |
| 1 | c | Onion, Minced |
| 6 | Carrots, Peeled And Cut Into | |
| 2" Lengths | ||
| 4 | Ribs Celery, Cut In 2" | |
| Slices | ||
| 3 | Cloves Garlic, Crushed | |
| 1 | Bay Leaf | |
| 2 | t | Salt |
| 1 | t | Coarsely Ground Pepper |
| 8 | oz | Egg Noodles*, Uncooked |
INSTRUCTIONS
May substitute Matzoh balls in place of noodles. Place chicken in a large stockpot, adding enough chicken stock to cover. Add remaining ingredients (except noodles). Bring to a boil. Cover partially, reduce heat, and simmer 2-3 hours, untiil chicken is tender but not yet falling off the bones. (If using a roasting chicken, cooking time will be 1-1 1/2 hours. Fowl is tougher and takes longer to cook, but produces a more flavorful dish.) As chicken cooks, skim fat from surface every 30 minutes. If making chicken in the pot with packaged noodles, add noodles 10 minutes before serving and turn up heat to a boil. Seve immediately. If serving with matzoh balls, add cooked matzoh balls 5 minutes before serving , just long enough to warm them thoroughly. Bring stockpot to table and serve directly from pot into wide soup dishes. Recipe by: Jane and Michael Stern Posted to MC-Recipe Digest V1 #984 by Suzy Wert <SuzyWert@aol.com> on Jan 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 51
Total Fat: 5.5g
Cholesterol: 11mg
Sodium: 3214.9mg
Potassium: 992.1mg
Carbohydrates: 23.4g
Fiber: 3.3g
Sugar: 7.4g
Protein: 18.6g