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Add a photoServings: 4
Ingredients
- 9 lb chicken pcs
- 1/4 c. flour
- 1 lrg onon minced
- 1 sm carrot minced fine
- 2 Tbsp. chicken bouillon granules
- 1 Tbsp. parsley
- 1 tsp salt
- 1/2 tsp basil
- 1/2 tsp marjoram
- 1/4 tsp pepper
Directions
- Combine chicken pcs and flour in 4 to 5 quart casserole, adding chicken in layers and sprinkling each layer with some of the flour. Add in remaining ingredients. Cover.
- Microwave on HIGH 35 to 50 min, or possibly till meat is no longer pink, stirring pcs frequently during cooking. Cold slightly to make handling easier. Remove meat from bones. Cut into bite size pcs, return to sauce in casserole.
- Divide proportionately into 4 portions (about 2 c. each). Package in shallow frezer boxes or possibly heat-sealable bags.
- TO DEFROST: Place mix in small bowl. Microwave at 50% (Med) 6 to 12 min, stirring occasionally to break up.
- NOTES :I found the crock to my large crockpot worked well for this. It is NOT easy to stir pcs as directed. Try to rearrange pcs so rarer part is outside.
- I use an equivalent amount of boned, skinned chicken breast...lot less hassle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 723g | |
| Recipe makes 4 servings | |
| Calories 1527 | |
| Calories from Fat 944 | 62% |
| Total Fat 104.68g | 131% |
| Saturated Fat 29.94g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 520mg | 173% |
| Sodium 1099mg | 46% |
| Potassium 1370mg | 39% |
| Total Carbs 7.25g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.58g | 0% |
| Protein 130.2g | 208% |
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