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Results 1 - 10 of 53 for chicken backs
In a 3 1/2 or 4-quart slow cooker combine chicken pieces; celery; carrots, onion; parsley; ... in broth with noodles for chicken noodle soup.
Cover chicken with water and cook until ... from broth, discard backs, cut off meat from ... floured board and cut into 2 inch squares. Serves 4.
In large pot heat oil, fry skin until crisp like bacon. Add bones and brown well. Remove everything from the pot so that you can pour off ...
Place chicken in 6-quart pan. Cover with ... Reduce heat and simmer for 2 hours. Strain broth. Return vegetables to pan and add cooked pastina.
Drain, discard water and bring the chicken slowly to a boil in ... Substitute for chicken. Blanch and follow the above recipe. Yield: about 2 quarts.
In large kettle, combine chicken bones, onions, carrot, celery, parsley, ... or freeze in 1 cup portion. Yield: 4 cups - 22 calories each cup.
Clean the chicken thoroughly and cut into pieces, ... rice or noodles. Simmer for 5 minutes or until matzoh balls are warmed through the center.
Place chicken in a pot with 5 ... thin and place back into chicken broth. Add celery, ... green beans, kidney beans and tomato sauce and simmer.
Put all ingredients into large ... 1 hour. Remove chicken, strain stock and discard ... if not chill and lift off fat. Makes 4-1/2 cups stock.
Put chicken in large pot and cover ... all dough until gone and all noodles float on top. Turn off heat and let rest 10 minutes before serving.
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