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Ingredients
- 2 broiler-fryer chickens (about 3 lbs. each), cut in pcs
- 1 lg. onion, sliced
- 3 whole cloves garlic
- 1 can (about 14 ounce.) regular strength chicken broth
Directions
- Place all chicken but breasts (reserve giblets for other uses) in a deep kettle. Add in the onion, garlic, and chicken broth. Cover and simmer 25 min. Cut each breast in half and add in to pan; continue to simmer, covered, 20 min or possibly till breasts lose all pink color (cut gash to test).
- Lift chicken from broth, set aside to cold slightly; then pull off and throw away skin and bones. Cut each breast into 3 pcs. Cut other large pcs into the size of breast meat pcs.
- Pour broth through a wire strainer and reserve; throw away vegetables. Skim off fat and throw away. Measure broth; if less than 3 c., add in water. If more than 3 c., boil to reduce. If made ahead, cover and refrigeratechicken and broth separately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 142g | |
| Calories 66 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 228mg | 7% |
| Total Carbs 15.2g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.8g | 4% |
| Protein 1.98g | 3% |
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