Stewed Chicken With Vegetables Recipe
Summary
Preparation Time15 MinCooking Time28 Min
Ready In43 MinDifficulty LevelEasy
Health IndexHealthyServings8
HealthyHigh Protein
Ingredients
| Fryer chicken | 3 Pound | |
| Hot water | 4 Cup (16 tbs) | |
| 1 stalk celery, cut into 4 pieces | ||
| 1 small onion, cut into 4 pieces | ||
| 1 small carrot, cut into 4 pieces | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
In 5-qt casserole combine all ingredients; cover.
Microwave at High 25 to 32 minutes, or until chicken near bone is no longer pink and juices run clear, rearranging 2 or 3 times.
Remove chicken from broth.
Remove chicken from skin and bones; cut into bite-sized pieces.
Return to broth.
Discard skin and bones.
Skim fat from broth.
Remove vegetables with slotted spoon; discard.
Spoon chicken and broth into freezer container.
Label and freeze no longer than 6 months.
To defrost, remove from container and place in 2-qt casserole.
Microwave at High 22 to 28 minutes, or until warm, breaking apart and stirring 3 or 4 times
Microwave at High 25 to 32 minutes, or until chicken near bone is no longer pink and juices run clear, rearranging 2 or 3 times.
Remove chicken from broth.
Remove chicken from skin and bones; cut into bite-sized pieces.
Return to broth.
Discard skin and bones.
Skim fat from broth.
Remove vegetables with slotted spoon; discard.
Spoon chicken and broth into freezer container.
Label and freeze no longer than 6 months.
To defrost, remove from container and place in 2-qt casserole.
Microwave at High 22 to 28 minutes, or until warm, breaking apart and stirring 3 or 4 times
Chef
