| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Fast food | Poultry | 1 | Batch |
INGREDIENTS
| 2 | qt | Water |
| 1 | Carrot, cut up | |
| 1 | Onion, cut up | |
| 1 | Stalk celery, cut up | |
| 3 | Whole peppercorns | |
| 2 | Whole cloves | |
| 2 | Sprigs parsley | |
| 4 | Chicken breasts |
INSTRUCTIONS
Bring 2 quarts water to boil in large saucepan. 2. Add carrot, onion, celery, peppercorns, cloves and parsley. 3. Add Chicken breasts. Bring to boil again. Cover tightly, reduce heat to low and cook without lifting lid for 15 minutes. 4. Turn off heat and allow to cool in cooking liquid. Keep covered. 5. Lift Chicken from liquid, remove bones and skin and use as directed in recipe. 6. If desired, return bones to saucepan and bring liquid to boil again. Cover, reduce heat and let simmer 3-4 hours. Cool. To Complete follow steps 3-7 of Perfect Chicken Stock Recipe. ~- * OLX 1.52 * If fast food is so bad, why are the burger joints crowded ~-- WM v3.10/92-0662 * Origin: NWCS Online + 18 Nodes + 13 Gig + (503) 620-5910 + (1:105/362.0) =================== BBS: Ned's Opus Date: 02-28-94 (02:34) Number: 197 From: JOANNE DANZER Refer#: 196 To: ALL Recvd: NO Subj: DAM/WW Recipes Conf: (7) Dieting
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Nutrition (calculated from recipe ingredients)
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Calories: 664
Calories From Fat: 116
Total Fat: 13g
Cholesterol: 292.4mg
Sodium: 412.3mg
Potassium: 1485.8mg
Carbohydrates: 21.9g
Fiber: 5.8g
Sugar: 9.9g
Protein: 109.3g