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Chicken imperial

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Ingredients/Components

garlic powder - 2 tsp
Parmesan cheese - 1 c
oregano - 3 Tbsp
can Italian style bread crumbs - 1 item

How to make chicken imperial:

Place one 3 to 4 pound frying hen in a large covered soup kettle with enough water to cover the bird. Add a bay leaf, salt, pepper and poultry seasoning to taste. Make sure you have removed the entrails from the bird, but include the giblets (heart, liver and neck) in the pot.

Cover pot with a lid and bring the contents to a boil. Turn down the heat and simmer for about 1 1/2 hours or until the meat separates easily from the bird.

Drain the juices and fat from the pan into a pot, reserving them. Save 1/4 cup of the juices in a measuring cup and allow to cool. When chicken is cool enough to handle, remove the meat and add to pot of reserved stock. Dispose of the bones and neck. Giblets can be chopped and added to the stock.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.5

Average rating: 3.5, total votes: 8

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