Stewed Chicken Breasts
It's always nice to have chicken breasts on hand for enchiladas or chicken noodle soup. Find a sale at the market and make several to freeze. Here's how to do it.
What You Need
4 to 5 large chicken breasts with ribs attached
2 sprigs parsley
4 celery branches with leaves
1 carrot, pared and sliced
1 small onion, cut up
2 teaspoons salt
1/2 teaspoon pepper
Place chicken breasts in Dutch oven or large kettle with enough water to cover. Add remaining ingredients.
Bring to a boil; cover and simmer over low heat about 2 1/2 hours, or until tender.
Remove chicken to large plate or platter to cool. Remove skin and bones and discard. Wrap each breast individually in plastic wrap. Place breasts in a large resealable bag and freeze until ready to use.
Remove and discard from the broth as many of the vegetables as possible. Strain broth once or twice using a fine sieve. (For the ultimate in clear broth, strain once or twice more through a sieve lined with a coffee filter.) Store broth in the refrigerator if using in 3 or 4 days or freeze up to 2 months.