Stewed Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: Stewed Chicken
Categories: Poultry, Main dish
Yield: 4 meals

3 1/3 lb Chicken, whole
1 md Onion; quartered
1 md Carrot; cut in pieces
1 Celery stalk; cut in pieces
1/8 ts Pepper
2 c Water

Provides chicken and stock for four meals*

1. Cut up chicken. Remove skin and bones from breast
halves. Save breast halves for Braised Chicken Rolls
(p. 36).

2. Place remaining chicken parts and skin and bones from
breast halves in saucepan.

3. Add vegetables, pepper, and water. Bring to a boil.
Reduce heat, cover, and simmer until chicken is
tender--about 45 minutes.

4. Remove chicken and vegetables from stock. Pour stock
into 2 cup measuring cup. Spoon off as much of the fat
layer as possible. Press vegetables through a strainer
(or mash with fork) and add to defatted stock. Add
water to stock, ff necessary, to make 2 cups. Save 2/3
cup stock for Braised Chicken Rolls (p. 36) and 1 cup
for Chicken Macaroni
stew p. 39).

5. Separate meat from skin and bones. Dice and save 3/4
cup meat for Chicken Macaroni

*NOTE: Only part of the chicken is used in Week 2 menus.
Freeze remaining cooked meat and stock for later use.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244
* Meal-Master format courtesy of Karen Mintzias

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