Chicken For Vegetable Salads Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 broiling / frying chicken (about 3 pounds), cut into quarters | ||
| Chicken broth | 2 Cup (16 tbs) | |
| 1 stalk celery (including leaves), cut into 2-inch pieces | ||
| Onion | 1/2 Small | |
| Garlic | 1 Clove (5gm) | |
| Whole peppercorns | 12 To taste | |
| Lemon juice | 1 Teaspoon | |
Directions
1. Place all ingredients in 10-inch skillet. Cook until boiling. Reduce heat, cover and simmer until chicken is tender, about 45 minutes.
2. Remove chicken from skillet; cool. Strain broth, refrigerate and reserve for another use. Remove meat from chicken, discarding bones and skin.
2. Remove chicken from skillet; cool. Strain broth, refrigerate and reserve for another use. Remove meat from chicken, discarding bones and skin.
Chef
