Micro-stewed chicken for deboning

3 cups

Ingredients

Quantity Ingredient
1 Broiler-fryer chicken, cut up
Water to cover
1 Onion, quartered
1 Carrot sliced
1 Rib celery with leaves, cut into 2\" pieces
1 Bay leaf

Directions

Rinse fryer parts and place in a 4-quart casserole or simmer pot.

Cover chicken with hot tap water. Add onion, carrot, celery and bay leaf; cover. Rearranging parts midway through cooking, microwave on high 30-40 minutes.

Let chicken stand, covered, 10-15 minutes to complete carry-over cooking. Using tongs, remove parts from liquid and place on a platter until cool enough to handle. Meat is easier to debone while still warm. Remove meat from bones and chop coarsely. Use in any recipe calling for cooked chicken meat. Discard bay leaf.

Pour broth into jars and let cool. Fat can be skimmed from top after it solidifies. Cover and refrigerate; use or freeze within two days.

Yields 3 cups deboned chicken and 1½ quarts broth.

Submitted By MICHAEL ORCHEKOWSKI On 11-25-94

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