---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stewed Chicken
 Categories: Poultry, Main dish
      Yield: 4 meals
 
  3 1/3 lb Chicken, whole
      1 md Onion; quartered
      1 md Carrot; cut in pieces
      1    Celery stalk; cut in pieces
    1/8 ts Pepper
      2 c  Water
 
  Provides chicken and stock for four meals*
  
  1. Cut up chicken. Remove skin and bones from breast
  halves. Save breast halves for Braised Chicken Rolls
  (p. 36).
  
  2. Place remaining chicken parts and skin and bones from
  breast halves in saucepan.
  
  3. Add vegetables, pepper, and water. Bring to a boil.
   Reduce heat, cover, and simmer until chicken is
  tender--about 45 minutes.
  
  4. Remove chicken and vegetables from stock. Pour stock
  into 2 cup measuring cup. Spoon off as much of the fat
  layer as possible. Press vegetables through a strainer
  (or mash with fork) and add to defatted stock. Add
  water to stock, ff necessary, to make 2 cups. Save 2/3
  cup stock for Braised Chicken Rolls (p. 36) and 1 cup
  for Chicken Macaroni
  stew p. 39).
  
  5. Separate meat from skin and bones. Dice and save 3/4
  cup meat for Chicken Macaroni
  
  *NOTE: Only part of the chicken is used in Week 2 menus.
  Freeze remaining cooked meat and stock for later use.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
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