| 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
<dwaller@frontier.gulf.net> on Nov 29, 1997
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