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Thread: Chicken w/ parsnips

  1. #1
    Mike Guest

    Default Chicken w/ parsnips

    Could anyone suggest a good dish that includes these two ingredients, a soup
    or stew possibly?

    Many thanks!



  2. #2
    cshenk Guest

    Default Re: 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




  3. #3
    cshenk Guest

    Default Re: 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




  4. #4
    Mike Guest

    Default Re: Chicken w/ parsnips



    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.



  5. #5
    Mike Guest

    Default Re: Chicken w/ parsnips



    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=-] PA_Meadows@msn.co[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.



  6. #6
    cshenk Guest

    Default Re: Chicken w/ parsnips

    "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

    >




  7. #7
    cshenk Guest

    Default Re: Chicken w/ parsnips

    "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

    >




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