Ingredients:
1 chicken [5 lb]
1 tbsp salt
1 1/2 tsp white pepper
4 carrots
2 parsnips
1 parsley root
3 celery stalks with leaves
1 large onion, cut in eighths
4 fresh parsely sprigs
1 garlic clove
Instructions:
In large stockpot or Dutch oven, bring chicken and 12 cups water to
boil; skim off froth. Add salt and pepper; reduce heat and simmer
gently for 1 hour.
Meanwhile, peel carrots, parsnips and parsley root; cut into large
chunks along with celery. Add to pot along with onion, parsley sprigs
and garlic. simmer for 1 hour. Remove chicken; refrigerate for
another use. Strain liquid through cheesecloth-lined sieve, pressing
down on vegetables to extract as much liquid as possible. Let cool to
room temperature.
cover and refrigerate for at least 8 hours or until fat has congealed
on surface. Remove fat with slotted spoon. [Can be refrigerated for
up to 3 days or frozen for up to 3 months.]
Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
rice, or matzo balls Reserve carrots and celery from stock; slice and
add to soup.
Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin.
Presented in article by Daphna Rabinovitch: "What a Bazaar!"
[-=PAM=-] PA_Meadows@msn.com
Servings: 10
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"It's true that I did get the girl, but then my grandfather always said, Even a blind chicken finds a few grains of corn now and then." - Lyle Lovett
Best Bazaar Chicken Soup Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
