Stewed Chicken Recipe
This stewed chicken is one of the tastiest chicken dishes that I've ever tasted. Try this chicken with vegetables and spices for your next meal. I'd like to hear your views about this stewed chicken.
Ingredients
1 stewing chicken (about 5 pounds), cut in pieces and rinsed
3 small onions, peeled and sliced
3 stalks celery with leaves, sliced diagonally
2 medium carrots, pared and thinly sliced
1 tablespoon chopped parsley
1 tablespoon salt
1/4 teaspoon pepper
6 cups boiling water, or enough to cover chicken
Directions
1. Combine all ingredients in a 4-quart microwave-oven-safe casserole. Cover with a microwave-oven-safe lid. Cook in microwave oven 2 hours (120 minutes) at Medium, or until thickest pieces are tender; rearrange chicken pieces every 30 minutes. Add 1 cup boiling water, if needed, to keep chicken covered with broth. Remove chicken pieces from casserole. Strain broth.
2. If not serving immediately, let chicken cool in broth. When cool, remove skin and bones from chicken. Keep chicken in as large pieces as possible. Skim fat from broth. Refrigerate broth and chicken pieces separately in covered containers; use within several days. For longer storage, package chicken and broth together and freeze.
2. If not serving immediately, let chicken cool in broth. When cool, remove skin and bones from chicken. Keep chicken in as large pieces as possible. Skim fat from broth. Refrigerate broth and chicken pieces separately in covered containers; use within several days. For longer storage, package chicken and broth together and freeze.
