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Ingredientes

Cost per recipe $0.34 view details
  • 2 broiler-fryer chickens (about 3 lbs. each), cut in pcs
  • 1 lg. onion, sliced
  • 3 whole cloves garlic
  • 1 can (about 14 ounce.) regular strength chicken broth

Direcciones

  1. Place all chicken but breasts (reserve giblets for other uses) in a deep kettle. Add in the onion, garlic, and chicken broth. Cover and simmer 25 min. Cut each breast in half and add in to pan; continue to simmer, covered, 20 min or possibly till breasts lose all pink color (cut gash to test).
  2. Lift chicken from broth, set aside to cold slightly; then pull off and throw away skin and bones. Cut each breast into 3 pcs. Cut other large pcs into the size of breast meat pcs.
  3. Pour broth through a wire strainer and reserve; throw away vegetables. Skim off fat and throw away. Measure broth; if less than 3 c., add in water. If more than 3 c., boil to reduce. If made ahead, cover and refrigeratechicken and broth separately.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 142g
Calories 66  
Calories from Fat 1 2%
Total Fat 0.17g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 7mg 0%
Potassium 228mg 7%
Total Carbs 15.2g 4%
Dietary Fiber 2.5g 8%
Sugars 5.8g 4%
Protein 1.98g 3%
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