Advertisement
8
PortionsEasy
By Graham Kerr
Published 1966
Chicken can be made to go a very long way if you boil it. Cool the carcass and then strip off every vestige of flesh. It can then be made into many delicious dishes by using the stock as a base for a quick, creamy, soft white sauce. You can also carve up the chicken like a roasted bird if you wish, but I consider this a gross failure in home economics.