| 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
1. 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.
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======================================================= ===================
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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