| 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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