| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 14 | Servings | |
INGREDIENTS
| 1 | Broiler-fryer chicken; (3-1/2 to 4 pounds) | |
| 3 | qt | Water |
| 1 | md | Onion; quartered |
| 4 | Celery ribs | |
| 2 | Chicken bouillon cubes | |
| 2 | Parsley sprigs | |
| 1 | Garlic clove | |
| 2 1/2 | ts | Salt; optional |
| 1/2 | c | Thinly sliced carrots |
| 1/2 | c | Chopped fresh parsley |
| 3 | c | Cooked rice |
INSTRUCTIONS
This tasty dish uses less sugar, salt and fat. Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender, about 15 minutes. Debone chicken; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl. Yield: 14 servings (3-1/2 quarts). Diabetic Exchanges: One 1- cup serving (prepared with low-sodium bouillon and without salt) equals 1-1/2 meat, 1 starch; 184 calories, 41 mg sodium, 44 mg cholesterol, 13 gm carbohydrate, 15 gm protein, 7 gm fat. Recipe by: Taste of Home Magazine Aug/Sept. '97 Posted to recipelu-digest Volume 01 Number 327 by Dianne Waller <[email protected]> on Nov 29, 1997
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