Chicken-in-the-Pot
1 5lb. chicken, whole
Water to cover
3 1/2 quarts water
1 large onion, studded with 1 whole clove
8 medium carrots, peeled
6 leeks, washed and trimmed
8 stalks celery
8 sprigs parsley
1/2 cup mushrooms, sliced
1/2 lb. small white onions
Rice, cooked (4 cups)
1. Clean chicken and truss wings and legs. Place in large soup kettle, add water to cover, and bring to boil. Cook for a few minutes. Remove chicken and
discard water. Wash kettle and return chicken. Cover chicken with 3 1/2 quarts water, and skim scum that rises to surface as the chicken cooks. When no more scum appears, simmer chicken, covered, 1 hour.
2. Peel onion, stud with clove and add to chicken together with 1 carrot, 2 leeks, 2 celery stalks and half the parsley. Continue to simmer soup for one more hour. Remove chicken and set aside to keep warm.
3. Using a fine sieve, strain soup into a clear kettle, discarding vegetables. Add remaining carrots, leeks, celery and parsley to kettle and simmer until vegetables are tender. Add mushrooms and white onions and simmer another 20 minutes or until vegetables are tender.
4. Cut chicken into serving pieces and place in wide, deep bowls. Arrange some vegetables and 1/2 rice in each bowl; ladle hot soup over all and serve immediately. Makes 8 servings
Source: "1,001 Low-Fat Recipes"
1 5lb. chicken, whole
Water to cover
3 1/2 quarts water
1 large onion, studded with 1 whole clove
8 medium carrots, peeled
6 leeks, washed and trimmed
8 stalks celery
8 sprigs parsley
1/2 cup mushrooms, sliced
1/2 lb. small white onions
Rice, cooked (4 cups)
1. Clean chicken and truss wings and legs. Place in large soup kettle, add water to cover, and bring to boil. Cook for a few minutes. Remove chicken and
discard water. Wash kettle and return chicken. Cover chicken with 3 1/2 quarts water, and skim scum that rises to surface as the chicken cooks. When no more scum appears, simmer chicken, covered, 1 hour.
2. Peel onion, stud with clove and add to chicken together with 1 carrot, 2 leeks, 2 celery stalks and half the parsley. Continue to simmer soup for one more hour. Remove chicken and set aside to keep warm.
3. Using a fine sieve, strain soup into a clear kettle, discarding vegetables. Add remaining carrots, leeks, celery and parsley to kettle and simmer until vegetables are tender. Add mushrooms and white onions and simmer another 20 minutes or until vegetables are tender.
4. Cut chicken into serving pieces and place in wide, deep bowls. Arrange some vegetables and 1/2 rice in each bowl; ladle hot soup over all and serve immediately. Makes 8 servings
Source: "1,001 Low-Fat Recipes"
