Thread: Chicken w/ parsnips

"Mike" <[email protected]> wrote in message
news:cvHVj.16876$OT1.4330@trnddc03...
> Could anyone suggest a good dish that includes these two ingredients, a
> soup
> or stew possibly?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Best Bazaar Chicken Soup
Categories: Soups, Jewish, Chicken
Yield: 10 Cups

1 Chicken [5 lb]
1 tb Salt
1 1/2 ts White pepper
4 Carrots
2 Parsnips
1 Parsley root
3 Celery stalks with leaves
1 lg Onion, cut in eighths
4 Fresh parsely sprigs
1 Garlic clove

In large stockpot or Dutch oven, bring chicken and 12 cups water to
boil; skim off froth. Add salt and pepper; reduce heat and simmer
gently for 1 hour.

Meanwhile, peel carrots, parsnips and parsley root; cut into large
chunks along with celery. Add to pot along with onion, parsley sprigs
and garlic. simmer for 1 hour. Remove chicken; refrigerate for
another use. Strain liquid through cheesecloth-lined sieve, pressing
down on vegetables to extract as much liquid as possible. Let cool to
room temperature.

cover and refrigerate for at least 8 hours or until fat has congealed
on surface. Remove fat with slotted spoon. [Can be refrigerated for
up to 3 days or frozen for up to 3 months.]

Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
rice, or matzo balls Reserve carrots and celery from stock; slice and
add to soup.

Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin.
Presented in article by Daphna Rabinovitch: "What a Bazaar!"
[-=PAM=-] [email protected] Posted to MM-Recipes Digest V3 #343

From: "Paul A Meadows" <[email protected]>

Date: Sat, 14 Dec 96 22:04:09 UT

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken with Winter Vegetables
Categories: French, Chicken
Yield: 4 Servings

2 lb Skinless chicken breast
Salt and pepper
16 Baby carrots
16 Scallions
8 Brussel sprouts
1 Potato
1/4 lb Parsnip
4 1/2 c Chicken broth
1 tb Butter
1 tb Flour
1/4 c Heavy cream
1/4 c Horseradish,fresh
1/4 ts Tabasco sauce
1/4 c Chopped fresh parsley

1. Place the chicken breast halves on a flat surface and trim away and
discard fat. Sprinkle with salt and pepper. 2. Peel the carrots. If
using large carrots, cut into sticks about 2-in. long and 1/2-in
thick. Trim the root end from the scallions. Cut off most of the
green part, leaving pieces about 3 inches long. Trim the sprouts. If
they are large, cut them in half. 3. Peel the potato and cut into 3/4
cubes. Put into bowl of cold water. 4. Peel the parsnip and cut into
rectangles about 1-in long 1/2-in wide. 5. Put 4 cups broth in a
large wide, kettle and add the carrots, sprouts, drained potato and
parsnip. Sprinkle with salt and pepper. Bring to a boil and let
simmer 5-6 min. Add the chicken breast halves, in one layer, and the
scallions. Cover and cook about 7 min. 6. Meanwhile, melt the butter
in a saucepan and add the flour, stirring with a wire whisk. When
blended and smooth, add the remaing broth, stirring rapidly with a
wire whisk. Add the cream and bring to a boil, stirring. Add the
horseradish, tabasco sauce, and salt and pepper to taste. 7. Sprinkle
the chicken and vegetables with the parsley and serve with the
horseradish sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chunky Chicken Rice Soup
Categories: Soups, Low-fat, Canadian, Chicken
Yield: 10 Servings

3 Chicken legs
10 oz Canned Chicken Broth;
-Undiluted
6 Cloves Garlic; Minced
2 Onions; Chopped
1 Bay leaf
1 ts Dried Thyme
1 ts Dried Marjoram
1 ts Dried Oregano
1/2 ts Salt
1/2 ts Pepper
1/2 c Parboiled brown rice
2 Carrots; Peeled And Cubed
2 Parsnips; Peeled And Cubed
2 Sweet Potatoes; Peeled And
-Cubed
2 c Frozen Peas
1/4 c Fresh Parsley; Chopped
Lemon Wedges

Remove skin and fat from chicken; split into drumsticks and thighs. In
large saucepan, bring broth and 7 cups water to boil. Add chicken,
garlic, half of the onions, bay leaf, thyme, marjoram, oregano, salt
and pepper.

Reduce heat, cover and simmer for 20 minutes. Transfer chicken to
cutting board. Let cool slightly; remove meat from bones and dice.

Return bones to pot. Add rice, rutabaga and remaining onions; bring to
boil. Reduce heat and simmer, covered, for 15 minutes. Add carrots,
parsnips and sweet potatoes; simmer for about 10 minutes or until
rice and vegetables are tender. Discard bay leaf and bones.

Stir in chicken, peas and parsley; cook for 1 minute. Ladle into
warmed bowls and garnish with lemon wedges. Makes 10 servings.

PER SERVING: about 191 cal, 13 g pro, 3 g total fat ( 1 g sat. fat),
30 g carb,5 g fibre, 32 mg chol, 390 mg sodium. % RDI: 6% calcium,
14% iron, 84% vit A, 35% vit C, 23 % folate. CDA: 1 Starchy Foods + 1
Fruits + Vegs + 1
1/2 Protein Foods

Recipe by: Canadian Living, Feb'98

Posted to MC-Recipe Digest V1 #994 by "Bob & Carole Walberg"
<[email protected]> on Jan 8, 1998

MMMMM

"Mike" <[email protected]> wrote in message
news:cvHVj.16876$OT1.4330@trnddc03...
> Could anyone suggest a good dish that includes these two ingredients, a
> soup
> or stew possibly?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Best Bazaar Chicken Soup
Categories: Soups, Jewish, Chicken
Yield: 10 Cups

1 Chicken [5 lb]
1 tb Salt
1 1/2 ts White pepper
4 Carrots
2 Parsnips
1 Parsley root
3 Celery stalks with leaves
1 lg Onion, cut in eighths
4 Fresh parsely sprigs
1 Garlic clove

In large stockpot or Dutch oven, bring chicken and 12 cups water to
boil; skim off froth. Add salt and pepper; reduce heat and simmer
gently for 1 hour.

Meanwhile, peel carrots, parsnips and parsley root; cut into large
chunks along with celery. Add to pot along with onion, parsley sprigs
and garlic. simmer for 1 hour. Remove chicken; refrigerate for
another use. Strain liquid through cheesecloth-lined sieve, pressing
down on vegetables to extract as much liquid as possible. Let cool to
room temperature.

cover and refrigerate for at least 8 hours or until fat has congealed
on surface. Remove fat with slotted spoon. [Can be refrigerated for
up to 3 days or frozen for up to 3 months.]

Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
rice, or matzo balls Reserve carrots and celery from stock; slice and
add to soup.

Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin.
Presented in article by Daphna Rabinovitch: "What a Bazaar!"
[-=PAM=-] [email protected] Posted to MM-Recipes Digest V3 #343

From: "Paul A Meadows" <[email protected]>

Date: Sat, 14 Dec 96 22:04:09 UT

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken with Winter Vegetables
Categories: French, Chicken
Yield: 4 Servings

2 lb Skinless chicken breast
Salt and pepper
16 Baby carrots
16 Scallions
8 Brussel sprouts
1 Potato
1/4 lb Parsnip
4 1/2 c Chicken broth
1 tb Butter
1 tb Flour
1/4 c Heavy cream
1/4 c Horseradish,fresh
1/4 ts Tabasco sauce
1/4 c Chopped fresh parsley

1. Place the chicken breast halves on a flat surface and trim away and
discard fat. Sprinkle with salt and pepper. 2. Peel the carrots. If
using large carrots, cut into sticks about 2-in. long and 1/2-in
thick. Trim the root end from the scallions. Cut off most of the
green part, leaving pieces about 3 inches long. Trim the sprouts. If
they are large, cut them in half. 3. Peel the potato and cut into 3/4
cubes. Put into bowl of cold water. 4. Peel the parsnip and cut into
rectangles about 1-in long 1/2-in wide. 5. Put 4 cups broth in a
large wide, kettle and add the carrots, sprouts, drained potato and
parsnip. Sprinkle with salt and pepper. Bring to a boil and let
simmer 5-6 min. Add the chicken breast halves, in one layer, and the
scallions. Cover and cook about 7 min. 6. Meanwhile, melt the butter
in a saucepan and add the flour, stirring with a wire whisk. When
blended and smooth, add the remaing broth, stirring rapidly with a
wire whisk. Add the cream and bring to a boil, stirring. Add the
horseradish, tabasco sauce, and salt and pepper to taste. 7. Sprinkle
the chicken and vegetables with the parsley and serve with the
horseradish sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chunky Chicken Rice Soup
Categories: Soups, Low-fat, Canadian, Chicken
Yield: 10 Servings

3 Chicken legs
10 oz Canned Chicken Broth;
-Undiluted
6 Cloves Garlic; Minced
2 Onions; Chopped
1 Bay leaf
1 ts Dried Thyme
1 ts Dried Marjoram
1 ts Dried Oregano
1/2 ts Salt
1/2 ts Pepper
1/2 c Parboiled brown rice
2 Carrots; Peeled And Cubed
2 Parsnips; Peeled And Cubed
2 Sweet Potatoes; Peeled And
-Cubed
2 c Frozen Peas
1/4 c Fresh Parsley; Chopped
Lemon Wedges

Remove skin and fat from chicken; split into drumsticks and thighs. In
large saucepan, bring broth and 7 cups water to boil. Add chicken,
garlic, half of the onions, bay leaf, thyme, marjoram, oregano, salt
and pepper.

Reduce heat, cover and simmer for 20 minutes. Transfer chicken to
cutting board. Let cool slightly; remove meat from bones and dice.

Return bones to pot. Add rice, rutabaga and remaining onions; bring to
boil. Reduce heat and simmer, covered, for 15 minutes. Add carrots,
parsnips and sweet potatoes; simmer for about 10 minutes or until
rice and vegetables are tender. Discard bay leaf and bones.

Stir in chicken, peas and parsley; cook for 1 minute. Ladle into
warmed bowls and garnish with lemon wedges. Makes 10 servings.

PER SERVING: about 191 cal, 13 g pro, 3 g total fat ( 1 g sat. fat),
30 g carb,5 g fibre, 32 mg chol, 390 mg sodium. % RDI: 6% calcium,
14% iron, 84% vit A, 35% vit C, 23 % folate. CDA: 1 Starchy Foods + 1
Fruits + Vegs + 1
1/2 Protein Foods

Recipe by: Canadian Living, Feb'98

Posted to MC-Recipe Digest V1 #994 by "Bob & Carole Walberg"
<[email protected]> on Jan 8, 1998

MMMMM

cshenk wrote:

> "Mike" <[email protected]> wrote in message
> news:cvHVj.16876$OT1.4330@trnddc03...
> > Could anyone suggest a good dish that includes these two ingredients, a
> > soup
> > or stew possibly?
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Best Bazaar Chicken Soup
> Categories: Soups, Jewish, Chicken
> Yield: 10 Cups
>
> 1 Chicken [5 lb]
> 1 tb Salt
> 1 1/2 ts White pepper
> 4 Carrots
> 2 Parsnips
> 1 Parsley root
> 3 Celery stalks with leaves
> 1 lg Onion, cut in eighths
> 4 Fresh parsely sprigs
> 1 Garlic clove
>
> In large stockpot or Dutch oven, bring chicken and 12 cups water to
> boil; skim off froth. Add salt and pepper; reduce heat and simmer
> gently for 1 hour.
>
> Meanwhile, peel carrots, parsnips and parsley root; cut into large
> chunks along with celery. Add to pot along with onion, parsley sprigs
> and garlic. simmer for 1 hour. Remove chicken; refrigerate for
> another use. Strain liquid through cheesecloth-lined sieve, pressing
> down on vegetables to extract as much liquid as possible. Let cool to
> room temperature.
>
> cover and refrigerate for at least 8 hours or until fat has congealed
> on surface. Remove fat with slotted spoon. [Can be refrigerated for
> up to 3 days or frozen for up to 3 months.]
>
> Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
> rice, or matzo balls Reserve carrots and celery from stock; slice and
> add to soup.
>
> Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin.
> Presented in article by Daphna Rabinovitch: "What a Bazaar!"
> [-=PAM=-] [email protected] Posted to MM-Recipes Digest V3 #343
>
> From: "Paul A Meadows" <[email protected]>
>
> Date: Sat, 14 Dec 96 22:04:09 UT
>
> MMMMM
>

Yeah that was a good one, after boiling the chicken it was de-skinned and
de-boned.
I then skimmed some fat from the stock, re heated it in the stock pot, added
the vegetables
and the chicken pieces and simmered at low heat to preserve the green color.
Thanks!

Might add a few potatoes next time but then that would make it more stewy.

cshenk wrote:

> "Mike" <[email protected]> wrote in message
> news:cvHVj.16876$OT1.4330@trnddc03...
> > Could anyone suggest a good dish that includes these two ingredients, a
> > soup
> > or stew possibly?
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Best Bazaar Chicken Soup
> Categories: Soups, Jewish, Chicken
> Yield: 10 Cups
>
> 1 Chicken [5 lb]
> 1 tb Salt
> 1 1/2 ts White pepper
> 4 Carrots
> 2 Parsnips
> 1 Parsley root
> 3 Celery stalks with leaves
> 1 lg Onion, cut in eighths
> 4 Fresh parsely sprigs
> 1 Garlic clove
>
> In large stockpot or Dutch oven, bring chicken and 12 cups water to
> boil; skim off froth. Add salt and pepper; reduce heat and simmer
> gently for 1 hour.
>
> Meanwhile, peel carrots, parsnips and parsley root; cut into large
> chunks along with celery. Add to pot along with onion, parsley sprigs
> and garlic. simmer for 1 hour. Remove chicken; refrigerate for
> another use. Strain liquid through cheesecloth-lined sieve, pressing
> down on vegetables to extract as much liquid as possible. Let cool to
> room temperature.
>
> cover and refrigerate for at least 8 hours or until fat has congealed
> on surface. Remove fat with slotted spoon. [Can be refrigerated for
> up to 3 days or frozen for up to 3 months.]
>
> Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
> rice, or matzo balls Reserve carrots and celery from stock; slice and
> add to soup.
>
> Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin.
> Presented in article by Daphna Rabinovitch: "What a Bazaar!"
> [-=PAM=-] [email protected] Posted to MM-Recipes Digest V3 #343
>
> From: "Paul A Meadows" <[email protected]>
>
> Date: Sat, 14 Dec 96 22:04:09 UT
>
> MMMMM
>

Yeah that was a good one, after boiling the chicken it was de-skinned and
de-boned.
I then skimmed some fat from the stock, re heated it in the stock pot, added
the vegetables
and the chicken pieces and simmered at low heat to preserve the green color.
Thanks!

Might add a few potatoes next time but then that would make it more stewy.

"Mike" wrote
> cshenk wrote:
>
>> "Mike" <[email protected]> wrote in message
>> news:cvHVj.16876$OT1.4330@trnddc03...
>> > Could anyone suggest a good dish that includes these two ingredients, a
>> > soup
>> > or stew possibly?

(snip recipe)

> Yeah that was a good one, after boiling the chicken it was de-skinned and
> de-boned.
> I then skimmed some fat from the stock, re heated it in the stock pot,
> added
> the vegetables
> and the chicken pieces and simmered at low heat to preserve the green
> color.
> Thanks!
>
> Might add a few potatoes next time but then that would make it more stewy.

Yes! It also freezes rather well. I adapt it myself a bit. That too much
chicken for us (depends on the size of your family and how meatarian they
are <g>..

Adaptions: Works well with a 2-2.5 lb chicken. Parsley root can be omitted
with no loss. Some fennel (bulb or leaf) goes in nicely (about 1/4-1/3 cup
chopped). More garlic works fine (we love garlic). 1-2 small chopped
peeled taro (eddo) where you are thinking potatoes which will also work.

If you want to defat the broth futher, just toss it in the fridge for a bit
and you can lift it out. It also makes deboning the chicken easier since it
will cool off too <g>.



>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>
>> Title: Best Bazaar Chicken Soup
>> Categories: Soups, Jewish, Chicken
>> Yield: 10 Cups
>>
>> 1 Chicken [5 lb]
>> 1 tb Salt
>> 1 1/2 ts White pepper
>> 4 Carrots
>> 2 Parsnips
>> 1 Parsley root
>> 3 Celery stalks with leaves
>> 1 lg Onion, cut in eighths
>> 4 Fresh parsely sprigs
>> 1 Garlic clove
>>
>> In large stockpot or Dutch oven, bring chicken and 12 cups water to
>> boil; skim off froth. Add salt and pepper; reduce heat and simmer
>> gently for 1 hour.
>>
>> Meanwhile, peel carrots, parsnips and parsley root; cut into large
>> chunks along with celery. Add to pot along with onion, parsley sprigs
>> and garlic. simmer for 1 hour. Remove chicken; refrigerate for
>> another use. Strain liquid through cheesecloth-lined sieve, pressing
>> down on vegetables to extract as much liquid as possible. Let cool to
>> room temperature.
>>
>> cover and refrigerate for at least 8 hours or until fat has congealed
>> on surface. Remove fat with slotted spoon. [Can be refrigerated for
>> up to 3 days or frozen for up to 3 months.]
>>
>> Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
>> rice, or matzo balls Reserve carrots and celery from stock; slice and
>> add to soup.
>>
>> Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin.
>> Presented in article by Daphna Rabinovitch: "What a Bazaar!"
>> [-=PAM=-] [email protected] Posted to MM-Recipes Digest V3 #343
>>
>> From: "Paul A Meadows" <[email protected]>
>>
>> Date: Sat, 14 Dec 96 22:04:09 UT
>>
>> MMMMM
>

"Mike" wrote
> cshenk wrote:
>
>> "Mike" <[email protected]> wrote in message
>> news:cvHVj.16876$OT1.4330@trnddc03...
>> > Could anyone suggest a good dish that includes these two ingredients, a
>> > soup
>> > or stew possibly?

(snip recipe)

> Yeah that was a good one, after boiling the chicken it was de-skinned and
> de-boned.
> I then skimmed some fat from the stock, re heated it in the stock pot,
> added
> the vegetables
> and the chicken pieces and simmered at low heat to preserve the green
> color.
> Thanks!
>
> Might add a few potatoes next time but then that would make it more stewy.

Yes! It also freezes rather well. I adapt it myself a bit. That too much
chicken for us (depends on the size of your family and how meatarian they
are <g>..

Adaptions: Works well with a 2-2.5 lb chicken. Parsley root can be omitted
with no loss. Some fennel (bulb or leaf) goes in nicely (about 1/4-1/3 cup
chopped). More garlic works fine (we love garlic). 1-2 small chopped
peeled taro (eddo) where you are thinking potatoes which will also work.

If you want to defat the broth futher, just toss it in the fridge for a bit
and you can lift it out. It also makes deboning the chicken easier since it
will cool off too <g>.



>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>
>> Title: Best Bazaar Chicken Soup
>> Categories: Soups, Jewish, Chicken
>> Yield: 10 Cups
>>
>> 1 Chicken [5 lb]
>> 1 tb Salt
>> 1 1/2 ts White pepper
>> 4 Carrots
>> 2 Parsnips
>> 1 Parsley root
>> 3 Celery stalks with leaves
>> 1 lg Onion, cut in eighths
>> 4 Fresh parsely sprigs
>> 1 Garlic clove
>>
>> In large stockpot or Dutch oven, bring chicken and 12 cups water to
>> boil; skim off froth. Add salt and pepper; reduce heat and simmer
>> gently for 1 hour.
>>
>> Meanwhile, peel carrots, parsnips and parsley root; cut into large
>> chunks along with celery. Add to pot along with onion, parsley sprigs
>> and garlic. simmer for 1 hour. Remove chicken; refrigerate for
>> another use. Strain liquid through cheesecloth-lined sieve, pressing
>> down on vegetables to extract as much liquid as possible. Let cool to
>> room temperature.
>>
>> cover and refrigerate for at least 8 hours or until fat has congealed
>> on surface. Remove fat with slotted spoon. [Can be refrigerated for
>> up to 3 days or frozen for up to 3 months.]
>>
>> Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
>> rice, or matzo balls Reserve carrots and celery from stock; slice and
>> add to soup.
>>
>> Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin.
>> Presented in article by Daphna Rabinovitch: "What a Bazaar!"
>> [-=PAM=-] [email protected] Posted to MM-Recipes Digest V3 #343
>>
>> From: "Paul A Meadows" <[email protected]>
>>
>> Date: Sat, 14 Dec 96 22:04:09 UT
>>
>> MMMMM
>