Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Fry/roasting chicken
- about 3 lb
Salt
Pepper
2 Onions, halved
6 Garlic cloves, peeled
2 Bay leaves
8 c Chicken stock
1 ts Dried thyme
1/2 ts Dried sage
4 Carrots, bite-size chunks
4 Celery stalks with leaves
-in bite-size chunks
2 Leeks, quarter, 1-in length
2 Parsnips, bite-size chunks
1/2 Rutabaga, bite-size chunks
2 tb Fresh parsley, chopped

Remove fat from chicken; sprinkle inside and out with salt and pepper.
Place in large saucepan. Add onions, garlic and bay leaves. Pour in
stock; bring to boil, skimming foam from top. Add thyme and sage;
cover and cook over low heat for 30 minutes.

Add carrots, celery, leeks, parsnips and rutabaga; simmer, covered,
for 35-45 minutes or until vegetables are tender and chicken is
coming off bones. Discard bay leaves and onions and skim off fat.
Remove chicken; when cool enough to handle, remove chicken from
bones. Tear chicken into large pieces, removing skin, and return to
stock.

[Can be prepared ahead, cooled, covered and refrigerated for up to 2
days. Remove any remaining fat from broth. Heat over low heat.]

Sprinkle with parsley.

8 servings for $12.08 CDN [Mar/95]

Per serving: about 250 calories, 25 g protein, 8 g fat, 19 g
carbohydrate high source fibre, good source iron.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose
Murray: "So Good To Come Home To"

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