هذه الوصفة تنتج حساء وخضروات غنية للحساء ، بالإضافة إلى الدجاج المطبوخ لاستخدامه في وصفات أخرى. استخدم اللحوم البيضاء لسلطة الدجاج الآسيوية مع بوك تشوي واللحوم المظلمة لفطيرة التورتيا.
المصدر: Everyday Food، April 2009
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
لتخزين ، سحب اللحم من العظام ، والحفاظ على صدور الدجاج كاملة وتمزيق اللحم الداكن إلى قطع بحجم العض (تجاهل الجلد والعظام). برد في حاويات محكمة الإغلاق لمدة تصل إلى يومين.
This recipe produces a rich soup and vegetables, in addition to cooked chicken for use in other recipes. Use white meat for Asian chicken salad with bok choy and dark meat for tortilla pie. Source: Everyday Food, April 2009 55 minutes 10 minutes 8 Total time Preparation Portions Ingredients 1 whole chicken (3 to 4 pounds), giblets removed 1 pound carrots, sliced 1/2 inch thick 1 pound white carrots, sliced 1/2 inch thick 2 medium onions, thinly sliced 4 teaspoons coarse salt Wide egg noodles, for serving Directions 1. In a large pot, mix the chicken, carrots, white carrots, and onions. Add water to cover only. Stir in salt. Bring to a boil. Reduce to simmer, partially covered, until the chicken is cooked, about 35 minutes (skim off foam). Transfer the chicken to a plate to cool. refrigerate (see note below). To serve the soup, add the noodles to the broth, and season with salt, if desired. Cooking notes To store, pull the meat from the bones, and keep the chicken breasts whole and tear the dark meat into bite-sized pieces (ignore the skin and bones). Chill in airtight containers for up to two days.
27.04.2023 @ 08:44
This recipe produces a rich soup and vegetables, in addition to cooked chicken for use in other recipes. Use white meat for Asian chicken salad with bok choy and dark meat for tortilla pie. Source: Everyday Food, April 2009 55 minutes 10 minutes 8 Total time Preparation Portions Ingredients 1 whole chicken (3 to 4 pounds), giblets removed 1 pound carrots, sliced 1/2 inch thick 1 pound white carrots, sliced 1/2 inch thick 2 medium onions, thinly sliced 4 teaspoons coarse salt Wide egg noodles, for serving Directions 1. In a large pot, mix the chicken, carrots, white carrots, and onions. Add water to cover only. Stir in salt. Bring to a boil. Reduce to simmer, partially covered, until the chicken is cooked, about 35 minutes (skim off foam). Transfer the chicken to a plate to cool. refrigerate (see note below). To serve the soup, add the noodles to the broth, and season with salt, if desired. Cooking notes To store, pull the meat from the bones, and keep the chicken breasts whole and tear the dark meat into bite-sized pieces (ignore the skin and bones). Chill in airtight containers for up to two days.