Sunday, January 07, 2007

One Chicken and Two Meals for 4.

Meal Number :Chicken Stew

Combine in a pot:

5 cups water
4 chicken bouillons cubes
1/4 cup vinegar
celery leaves
1 onion, chopped
1 chicken, cut into pieces
salt and pepper
4 cloves
4 peppercorns
1/2 bay leaf

Simmer until the chicken is tender. When you get near to cooking time add the following:

4 medium potaoes, cut into cubes
4-8 carrots, cut into large slices
1-2 cups fresh or frozen peas

Remove to serving dish the meatly pieces and vegetables.

Set aside the broth and some meat for meal 2.
Refridgeate or freeze

Meal 2: Chicken soup

To the broth and chicken pieces set aside add the following:

1-3 cups leftover cooked rice
2 carrots, chopped
2 stalks clelery, chopped
1 cup peas

Add vegetable to stock and cook until until tender. Serve.

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