Lemon Meringue Pie From Mccall's Cooking Scho
INGREDIENTS:
1/4 c Almonds, sliced 1 ts Rosemary
1 Medium onion, sliced 10 3/4 oz Condensed chicken broth
1 Stalk celery sliced 1 c Water
1 Carrot sliced 4 12 oz chicken breasts
1 Sprig parsley 1/3 c Honey
1 Small bayleaf Green grapes optional
1 ts Salt Watercress optional
1/2 ts Pepper
1/4 c Almonds, sliced 1 ts Rosemary
1 Medium onion, sliced 10 3/4 oz Condensed chicken broth
1 Stalk celery sliced 1 c Water
1 Carrot sliced 4 12 oz chicken breasts
1 Sprig parsley 1/3 c Honey
1 Small bayleaf Green grapes optional
1 ts Salt Watercress optional
1/2 ts Pepper
The day ahead, arrange sliced almonds in a single layer in a shallow baking pan. Broil 1 minute or until almonds are golden brown. Watch as almonds burn very quickly. May have to stir them several times. Transfer and cover for next day.
In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a boil and add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove from heat and place immediately in the refrigerator to chill overnight.
Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. Remove chicken from broth and place skin side up in a large, shallow baking pan. Spoon 1 cup chicken broth into the pan. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews. Using a pastry brush, brush chicken with half of the honey. Broil, 4 inches from heat
In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a boil and add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove from heat and place immediately in the refrigerator to chill overnight.
Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. Remove chicken from broth and place skin side up in a large, shallow baking pan. Spoon 1 cup chicken broth into the pan. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews. Using a pastry brush, brush chicken with half of the honey. Broil, 4 inches from heat