| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Poultry etc, Soups |
8 |
Servings |
INGREDIENTS
| 1 |
|
Fry/roasting chicken |
|
|
about 3 lb |
|
|
Salt |
|
|
Pepper |
| 2 |
|
Onions, halved |
| 6 |
|
Garlic cloves, peeled |
| 2 |
|
Bay leaves |
| 8 |
c |
Chicken stock |
| 1 |
t |
Dried thyme |
| 1/2 |
t |
Dried sage |
| 4 |
|
Carrots, bite-size chunks |
| 4 |
|
Celery stalks with leaves |
|
|
in bite-size chunks |
| 2 |
|
Leeks, quarter 1-in length |
| 2 |
|
Parsnips, bite-size chunks |
| 1/2 |
|
Rutabaga, bite-size chunks |
| 2 |
T |
Fresh parsley, chopped |
INSTRUCTIONS
Remove fat from chicken; sprinkle inside and out with salt and pepper.
Place in large saucepan. Add onions, garlic and bay leaves. Pour in
stock; bring to boil, skimming foam from top. Add thyme and sage;
cover and cook over low heat for 30 minutes. Add carrots, celery,
leeks, parsnips and rutabaga; simmer, covered, for 35-45 minutes or
until vegetables are tender and chicken is coming off bones. Discard
bay leaves and onions and skim off fat. Remove chicken; when cool
enough to handle, remove chicken from bones. Tear chicken into large
pieces, removing skin, and return to stock. [Can be prepared ahead,
cooled, covered and refrigerated for up to 2 days. Remove any
remaining fat from broth. Heat over low heat.] Sprinkle with parsley.
8 servings for $12.08 CDN [Mar/95] Per serving: about 250 calories, 25
g protein, 8 g fat, 19 g carbohydrate high source fibre, good source
iron. Source: Canadian Living magazine, Feb 95 Presented in article by
Rose Murray: "So Good To Come Home To" [-=PAM=-] [email protected]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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