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CHICKEN WATERZOII

Category:    Chicken
Yield: 2 servings
 
      1 lb 5 oz chicken parts, skinned              -and seasoning mix
    1/4 ts Salt                                2    Sprigs parsley
      1 ds White pepper                        3    Peppercorns
      2 ts Margarine                           1 ds Ground nutmeg
  1 1/2 c  Hot water                           1 tb Lemon juice
      1 md Celery rib, in pieces               1    Egg, beaten
      1 md Leek, trimmed, split in             2 tb Evaporated skimmed milk
           -half, washed                       2    Thin lemon slices for
    1/2 md Carrot, in pieces                        -garnish
      1    Pkt instant chicken broth      
 
  Sprinkle chicken with salt and white pepper.  Heat margarine in a 3- quart
  saucepan until bubbly and hot.  Reduce heat to low and add chicken; cover
  and cook, turning chicken occasionally, for about 10 minutes (DO NOT
  BROWN).  Add water, celery, leek, carrot, broth mix, parsley, peppercorns
  and nutmeg and bring to a boil.  Reduce heat to low, cover, and let simmer
  until chicken is tender, 35 to 40 minutes.
  
  Using a slotted spoon, remove chicken to serving plate and keep warm. Set
  sieve over bowl and strain broth; discard solids and return broth to
  saucepan.  Stir in lemon juice.  Combine egg and milk in small bowl;
  gradually stir mixture into broth.  Return chicken to pan and cook over low
  heat until broth is thickened slightly.  Serve garnished with lemon slices.
  
  Makes 2 servings.

 

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