2 frying chickens (3 to 3-1/2 lb each) (recipe can be split 1/2 on all ingredients)
2 carrots, chopped
2 celery ribs, chopped
1 tbsp low fat margarine
1 tbsp parsley
Place chickens in a stewing pot. Add carrots and celery. Stick cloves into whole onion
and add to pot. Add margarine and parsley, then water to cover. Bring to a tremble and
cook 1 hour.
Cover pot with tilted top, then place pot in a sink of cold water. Repeat 3 or 4 times until
broth is cool. Let the chicken languish in the pot in the refrigerator overnight. Lift out
chicken and dejoint.
Pairs Well With
This recipe makes quite a quantity of extremely flavorful, delicately cooked chicken. You
can use it for Poached Chicken Salad make sandwiches
with it, or use it in other favorite recipes that call for cooked chicken. (You may want to halve the recipe, if you don't need quite so much.)