|The Chicken and Poultry Bible|
|by Siegfried Scholtyssek|
Replete with lavish color photographs, a comprehensive cookbook surveys the history of chicken, turkey, and other poultry and offers a wealth of i...
Results 11 - 20 of 122 for boiling chicken legs
Pull skin off of chicken and discard skin. ... celery, pepper, and boiling water. Place lid ... broth and remove fat. Broth may be used for soup or gravy.
Spray two 9x13 ... 8 pieces of chicken in each pan. ... soup on each pan. Cover with foil and bake at 350 degrees for 2 hours. This recipe can be halved.
Brush chicken with butter, salt, ... rice are tender. Uncover the last 1/2 hour. Serves 6 to 8. May be doubled or tripled, according to servings needed.
1. Dieter's sweet ... brown sugar in boiling water; stir in ... Remove skin from chicken. Arrange in ... occasionally for 50 minutes. 6 servings. 159 calories each.
Wash and skin chicken. Place in ... Add to the hot liquid to thicken it. Add grapes and sherry to thicken gravy. Pour over chicken. Serve hot. Serves 6.
1. Combine chicken broth and boiling water in a ... paste; stir into simmering curry. Cook, stirring until thickened. Makes 6 servings at 207 calories each.
Mix soup and onion together and pour over chicken. Bake for 1 hour at 350 degrees.
Cook chicken parts in large ... chicken to all this and simmer for about 20 minutes. Yields: alot of soup. () Bouillon cubes may be added for a richer flavor.
Remove bones and skin off chicken. Mix milk, ... broccoli, then chicken, then creamy mixture. Spread with bread crumbs. Bake at 350 degrees for 1/2 hour.
Boil chicken legs. Save the ... complete, add the Lipton noodles to the thickened broth. Add the tomato paste, boiled potatoes and carrots. Season as desired.
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