Boiled chicken dinner (Low-fat)

 

        Boiled chicken dinner is an entire meal from one pot, what could be easier?

Makes 4 servings

• 4 cups chicken broth
• 4 whole chicken legs (about 2½ pounds), skinned
• 3 carrots, cut diagonally into 2-inch pieces
• 3 celery stalks, cut diagonally into 2-inch pieces
• 1 large onion, cut into wedges
• 1 piece fresh ginger (2 inches), pared and sliced
• 1 clove garlic, sliced
• ½ teaspoon whole black peppercorns
• 4 medium-size red potatoes (about 1 pound), scrubbed and each cut in half

1. Bring chicken broth to boiling in 5-quart saucepot or Dutch oven.
2. Add chicken legs, carrot, celery, onion, ginger, garlic and peppercorns ; return to boiling.
3. Lower heat, cover and simmer 20 minutes ; add potatoes and return to boiling.
4. Lower heat, cover and simmer 15 to 20 minutes until vegetables are tender and chicken is no longer pink near bone.
5. Strain chicken and vegetables, reserving broth ; skim fat from broth.
6. Arrange boiled chicken and vegetables on platter.
7. Serve broth as first course or spoon over chicken and vegetables.

BON APPÉTIT