This preparation and the variation that follows are usually not served as is. Instead, they are the basis for other recipes that call for simmered or cooked chicken or turkey and for chicken or turkey stock or velouté. The cooked meat can also be used for chicken or turkey salads.
|Onion, coarsely chopped|
|Celery, coarsely chopped|
|Carrots, coarsely chopped|
Per 1 ounce: Calories, 70; Protein, 10 g; Fat, 2.5 g (36% cal.); Cholesterol, 30 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 65 mg.
Simmer young chickens or turkey as in basic recipe. They may be whole or disjointed. A
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