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Old-Fashioned Simmered Chicken

Yield 4 servings


  • 1 (3- to 3 1/2-pound) broiler-fryer
  • 2 stalks celery with leaves, halved
  • 1 medium onion
  • 3 sprigs fresh parsley
  • 1 teaspoon salt
  • 1 bay leaf
  • 1/2 teaspoon dried whole rosemary
  • 1/4 teaspoon whole peppercorns
  • 6 cups water
  • Hot cooked rice

How to Make It

  1. Combine all ingredients except rice in a large Dutch oven; bring to a boil. Cover mixture; reduce heat, and simmer 40 minutes or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and serve with hot cooked rice. Reserve chicken broth for other uses.

  2. Note: Chicken may be cut into bite-size pieces for use in other recipes.

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