Applebee's Low-Fat Asian Chicken Salad

My new diet plan is called the Chopsticks Diet. It requires that you use only chopsticks to eat everything: spaghetti, peas, hamburgers, cookies, ice cream, salads—whatever. As the food slips off the chopsticks, the pounds slip off of you. It’s especially effective if you’ve never used chopsticks before. For those who can use them well, you’ve got to switch to the other hand. If you’re Asian, you’re only allowed to use one.

As the seasons change, so does the menu at this popular, casual, restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column of the menu during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that is drizzled in gobs over the top of very healthy greens (a tablespoon of dressing usually contains around ten to twelve grams of fat). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making a huge salad—four of them to be exact—with only twelve grams of fat on each plate. Most of those grams come from the chicken breast, and the crunchy chow mein noodles pick up the rest.

Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Hope you’re hungry.

Ingredients:
• I cup teriyaki marinade
• 4 skinless chicken breast fillets

Fat-Free Asian Dressing
Ingredients:
• 2 cups water
• ½ cup granulated sugar
• 3 tablespoons dry pectin
• 1 tablespoon white vinegar
• ½ teaspoon soy sauce
• I teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black
• pepper
• ¼ teaspoon paprika
• 8 cups chopped romaine lettuce
• 8 cups chopped iceberg lettuce
• 3 cups shredded red cabbage
• 3 cups shredded green cabbage
• 2 cups shredded carrots
• I cup chopped green onion
• 1 ⅓ cups crispy chow mein
• noodles

Preparation:
Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3 to 4 hours.

Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When the dressing has cooled, pour it into a covered container and chill.

When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3 to 4 minutes per side or until done.

Combine the romaine and iceberg lettuce, red and green cabbage, and I cup of shredded carrots in a large bowl with the dressing. Toss well.

Divide the tossed greens among four plates. Sprinkle ¼ cup of green onions over each salad, followed by ⅓ cup of crispy chow mein noodles.

When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.

Place a ¼-cup pile of shredded carrots in the center of each salad.

• SERVES 4 AS AN ENTRÉE.

Nutrition Facts
• Serving Size - 1 Salad
• Total Serving - 4
• Fat (per Serving) - 12 G
• Calories (Per Serving) - 575

This recipe was published in '"Low-Fat Top Secret Recipes, Creating Kitchen Clones of American's Favorite Brand-Name Foods" by Todd Wilbur with Illustrations by the Author - p23 to p25'.

Midwest Chicken Sandwich

Image Copyright 2009, Gooseberry Patch
This is so quick & easy to put together, it’s a recipe I can count on for every large gathering. - Linda Ketcham Columbus, OH

Ingredients:
• 50-oz. can dark and white boned chicken, drained and shredded
• 26-oz. can cream of chicken soup
• salt and pepper to taste
• 24 sandwich buns, split
• Optional: pickle slices

Preparation:
Mix chicken and soup in a slow cooker. Cover and cook on low setting for 3 to 4 hours. Add salt and pepper to taste; stir well. Spoon onto buns and garnish with pickle slices, if desired. Makes about 24 sandwiches.

This Recipe was published in '101 Slow-Cooker Recipes by - Vickie and JoAnn'

Paprika Chicken (Paprika Hendl)

Preparation/cooking/baking time: 2 hours
Serves 4 to 6

Ingredients:
• 12 pieces skinless chicken, washed in cold water and patted dry with paper towels
• salt and pepper, to taste
• paprika, to taste
• 8 tbsp. butter or margarine, melted
• 2 c. flour (place in plastic bag)
• 1 lemon, halved
• 2 c. hot water
• 2 chicken bouillon cubes
• 1 c. sour cream (To reduce the fat content of this dish, substitute some or all of the sour cream with low-fat yogurt.)

Preparation for Chicken:
1. Lightly sprinkle chicken with salt, pepper, and paprika.

2. Pour melted butter into shallow bowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken at a time in a plastic bag with flour. Close the bag, and shake it gently until chicken is coated with flour.

3. Place chicken in greased baking pan and sprinkle with more paprika, salt, and pepper. Squeeze juice from half a lemon over chicken, then bake at 400°F for 1 hour.

4. Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.

Preparation for Gravy:
1. Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.

2. Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p37'

Non-Dieter's Delight Chicken Neapolitan

MAKES 6 SERVINGS

Ingredients:
• 1⅓ to 1½ pounds chicken breast tenders
• Garlic powder
• Ground black pepper
• Dried basil
• 2 tablespoons olive oil
• 3 cups rinsed and peeled potatoes, cut into 1-inch cubes
• 1 red or green bell pepper, cut into strips
• ½ cup yellow onion, chopped
• 2 8-ounce cans tomato sauce
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh garlic, chopped
• 1 teaspoon salt
• ⅛ teaspoon ground seasoned black pepper
• ½ teaspoon dried basil
• ½ cup white cooking wine
• 1 cup chicken broth
• ¾ cup grated cheddar cheese

Preparation:
Clean chicken and pat dry. Sprinkle the meat with garlic powder, black pepper, and basil on both sides. In a large skillet, lightly brown the chicken in oil over medium-high heat, about 2 minutes per side. Reserve oil in the skillet. Place the chicken in a large, heavy-bottomed pot. Add potatoes and bell pepper.

Sauté the onion in the reserved oil until soft, about 2 minutes. In a medium bowl, combine the tomato sauce, onion, parsley, garlic, salt, black pepper, and basil. Stir well. Pour this mixture over the chicken, potatoes, and bell pepper in the pot. Add the wine and chicken broth. Bring to a boil, then reduce heat, partly cover, and simmer for about 1 hour. Serve topped with cheddar cheese.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Worth-the-Fuss Grilled Lemon Chicken

MAKES 4 SERVINGS

Ingredients for Marinade:
• 1 pound skinless, boneless chicken breast
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon fresh, grated lemon zest
• 1 12-ounce can 7 UP

Ingredients for Sauce:
• ½ cup water
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon cornstarch
• ½ teaspoon chicken bouillon granules
• 1 teaspoon fresh, grated lemon zest

Preparation:
Arrange the rinsed chicken in a lightly greased 8-inch square baking dish.

In a small bowl, combine the marinade ingredients. Pour the marinade over the chicken, cover, and marinate in refrigerator for 3 hours.

After the meat has been marinated, prepare a grill or broiler. Remove the chicken from the dish and discard the marinade. Slowcook the chicken on a hot grill or under a broiler for about 25 minutes. If using a broiler, place pan on middle rack of oven, keeping meat away from the flame. Flip the chicken once while cooking for even baking.

While the chicken is cooking, combine the remaining ingredients for the sauce in a small saucepan. Cook the sauce over medium heat, stirring constantly, until thickened. Serve over hot grilled chicken.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Chicken Cassoulet

Cassoulet, the extravagant French version of pork and beans, is probably one of the most filling dishes on the planet, which makes it a good choice for an open house entree. The classic recipe can take days to create. It usually includes confit (duck or goose cooked and aged in fat), an essential ingredient if you live in the southwest of France . . . and I don’t! Even my most discriminating foodie friends agree that my easy recipe is just as good as the time-consuming original. If you have guests who don’t eat red meat, make the cassoulet with turkey sausage, and they can dig in.

• The cassoulet looks especially good when baked and served from a large 7- to 8-quart Dutch oven, preferably made of enameled cast iron. I have one left from my catering days, and it is one of my most used cooking utensils. If you don’t own one, the bean mixture can be made in a standard Dutch oven, then divided between two 3½-quart casseroles. When ready to bake, stir 1 cup chicken broth or water into each casserole, and add the bread crumb topping.

Makes 12 to 16 servings

Make Ahead: The cassoulet can be made up to 1 day ahead (without the bread crumb topping).

Ingredients:
• 3 tablespoons vegetable oil
• 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes (see Note)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon dried oregano
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon freshly ground black pepper
• 1 cup dry vermouth or white wine
• One 28-ounce can chopped tomatoes in juice, undrained
• 2 cups Homemade White Chicken Stock or use canned reduced-sodium chicken broth
• 1 bay leaf
• 1½ pounds pork or turkey sweet Italian sausage, casings removed
• 2 medium onions, chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 2 garlic cloves, chopped
• Six 15- to 19-ounce cans cannellini (white kidney) beans, rinsed and drained
• 1⁄2 cup dried bread crumbs
• 1⁄4 cup chopped fresh parsley

Preparation:
1. Position a rack in the center of the oven and preheat to 350°F.

2. In a very large (7- to 8-quart) Dutch oven, preferably enameled cast iron, heat 2 tablespoons of the oil over medium-high heat. In batches without crowding, cook the chicken thighs, turning occasionally, until browned lightly on all sides, about 10 minutes. Using a slotted spoon, transfer the browned chicken to a platter. Return the browned chicken to the Dutch oven. Season with the thyme, rosemary, sage, oregano, salt, and pepper, and mix well. Add the vermouth and bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with their juices, the stock, and the bay leaf. Bring to a simmer.

3. Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the sausage and cook, breaking it up into bite-size pieces with the side of a large spoon until it loses its pink color, about 8 minutes. Add the onions, red pepper, and garlic. Cook, stirring occasionally, until the onions are softened, about 6 minutes. Stir into the chicken mixture. Stir in the beans. (If preparing the cassoulet to this point ahead, cool, cover, and refrigerate. Stir 1 additional cup of chicken stock or water into the cassoulet before proceeding.)

4. In a small bowl, mix together the bread crumbs and parsley. Sprinkle over the top of the cassoulet. Bake for 30 minutes. Using a large spoon, gently press the thin crust that has formed on the cassoulet just under the surface. Continue baking until the cassoulet is simmering and a second thin crust has formed, about 30 minutes. Let stand for 10 minutes. Serve hot.

Note: Instead of paying a premium for boneless, skinless chicken thighs, purchase 5 pounds chicken thighs with the skin and bones, and remove the skin and bones yourself. It’s a quick and easy procedure.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p54 and p55'.

Chicken Stock (Caldo de Galinha)

Give this recipe a try and experience what Brazilian cooks already know. Homemade chicken stock not only tastes better than canned, it gives recipes the authentic flavor of Brazil.

Makes about ½ gallon

Ingredients:
• 3 ½ to 4 pounds chicken wings, preferably organic
• 2 medium-size onions
• 10 to 12 sprigs flat-leaf parsley
• 2 carrots, unpeeled
• 2 stalks celery
• 3 whole garlic cloves, unpeeled
• 10 black peppercorns
• 2 bay leaves
• 6 to 8 whole cloves
• 6 quarts cold water

On your mark . . .
• Put the chicken pieces in a colander, rinse thoroughly with cold water, and allow to drain as you prepare the rest of the ingredients. Get set . . .
• Cut the onions in half without peeling them and add them to a pot large enough to hold all the ingredients.
• Wash the parsley thoroughly, shake off the excess water, chop it roughly, and add it to the onions in the pot.
• Scrub the carrots with a vegetable brush to remove any dirt but do not peel. Cut them into large chunks and add them to the pot.
• Wash the celery, cut it into large pieces, and add them to the pot as well.
• Add the garlic cloves, along with the peppercorns, bay leaves, and cloves.

Cook!
• Place the pot on the stove. Add the chicken and the water.
• Bring the stock to a boil over high heat. This will take about 25 to 30 minutes.
• Skim any foam or impurities that rise to the top.
• Once the stock boils, reduce the heat to simmer, and cook for 2 hours.
• Continue to skim the stock as it cooks. Turn off the heat and let the stock stand for about 10 minutes.
• Ask your adult assistant to drain it through a fi ne mesh sieve or colander into a heatproof bowl or large pot.
• After the solids in the sieve have cooled they can be discarded, but the cooked chicken makes a tasty snack.
• Cover and chill the stock in the refrigerator.
• Remove any fat that has hardened on the top and discard. The stock is now ready for use.

Chef ’s Tip
Chicken stock can be kept in the refrigerator tightly covered for up to 4 day s, or frozen for up to 3 months. Always thaw chicken stock overnight in the refrigerator or in a saucepan on the stove top over medium heat. Never thaw it at room temperature.

This recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p27'

Catch 'Em to Eat' Em Chicken and Dumplings

MAKES 4 TO 6 SERVINGS

Ingredients:
• 4 split, boneless chicken breasts
• 1 cup flour, seasoned with salt and pepper
• 2 tablespoons butter or margarine
• 1 tablespoon olive oil
• 8 large carrots, sliced
• 1 onion, chopped
• 1 small bay leaf
• ½ teaspoon thyme
• 2 14-ounce cans low-salt chicken broth
• ½ cup apple juice
• 1 bag frozen peas

Dumplings:
• 1½ cups all-purpose flour
• ½ cup cornmeal
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk

Preparation:
Rinse the chicken and pat dry. Roll the meat in the seasoned flour. In a large kettle, brown the chicken in melted butter and oil over medium-high heat, about 5 minutes per side. Remove the chicken and set aside on a plate.

Sauté the carrots and onion with the bay leaf and thyme in the same kettle used to brown the chicken, about three minutes. Add the broth, juice and chicken. Bring the liquid to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 10 to 15 minutes.

While chicken is cooking, prepare dumplings. Mix dry ingredients in a large bowl. Stir in the milk with a fork until a dough is attained.

Scoop dumplings out of dough with a large soup spoon and arrange them over the top of the cooking chicken mixture. Simmer chicken and dumplings, covered, for about 6 minutes. Add the peas and cook until dumplings and peas are done, about 6 additional minutes. (Dumplings are done when a wooden toothpick inserted in center comes out clean.) Discard bay leaf.

This Chicken recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Amish Chicken and Dumplings

MAKES 4 TO 6 SERVINGS

Ingredients:
• 1 4-pound chicken
• 1 onion, diced
• 4 medium potatoes, peeled and cut into chunks
• 2 carrots, sliced
• 2 stalks celery, diced
• Salt and pepper to taste

Dumpling Dough:
• 2 eggs
• 2 cups flour
• 2 to 3 tablespoons milk

Preparation:
Cook chicken in 2 quarts of water until nearly tender. Add onion, potatoes, carrots, and celery and cook until tender. Remove chicken from broth. Remove meat from bones and set aside. Meanwhile, bring broth to a boil. Make dumplings by breaking eggs into the flour, working together, and adding milk to make a soft dough. Drop tablespoonfuls of dumpling dough into the boiling broth and cook for twenty minutes. Add chicken meat to the broth and serve steaming.

This Chicken recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Good Times Roasted Garlic Chicken with Mushroom and Black Olive Stuffing

MAKES 6 SERVINGS

Ingredients:
• 2 cups toasted whole-wheat or bran bread, cubed
• ½ cup black olives, diced
• ½ cup mushrooms, chopped
• ½ cup onion, diced
• ¼ cup celery, diced with leaves
• ½ teaspoon garlic powder
• 1 teaspoon thyme
• 1 tablespoon fresh parsley, chopped
• ¼ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons butter or margarine, melted

Baste:
2 cloves of minced garlic mixed with 2 tablespoons melted butter or margarine

Chicken and Vegetable:
• 1 whole chicken, about 5 to 6 pounds
• 6 small red potatoes, rinsed, with skins on
• 6 to 8 carrots, rinsed and halved

Preparation:
Stir all the stuffing ingredients together. Spoon the stuffing into the cavity of the cleaned roasting chicken and pin the body cavity shut. Enclose any remaining stuffing in tin foil and place it inside the roasting pan with the chicken. Add ½ cup water to the pan.

Arrange the potatoes and carrots around the chicken. Brush the basting sauce over the outside of the chicken, potatoes, and carrots. Bake at 375° according to weight (about 1½ hours). Repeat basting of the chicken with drippings after about 45 minutes. Chicken is done when the thigh moves freely in socket or thigh temperature is 180°. Remove the chicken from the oven and let it sit in the pan for about 15 minutes before slicing.

This Chicken recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Chicken Soup (Canja de Galinha)

There is nothing as comforting as chicken soup. Canja, with countless versions and variations, is served all over Brazil and is regarded as one of the national dishes. Brazilians fell in love with this soup almost 500 years ago, when the Portuguese fi rst introduced them to rice. This recipe involves some extra steps, which are not part of most soup recipes. Making your own chicken soup is worth all the effort that goes into it, though, and it’s a great way to make new friends. Everyone will want a bowlful.

Serves 6

Ingredients:
• 1 3 ½-pound chicken, cut into 8 pieces,
• preferably organic
• 2 tablespoons vegetable oil
• 2 cloves garlic
• 2 teaspoons salt
• 1 medium-size onion
• 1 whole clove
• 1 large carrot
• 1 bay leaf
• ½ teaspoon freshly ground black pepper
• 10 cups water
• ½ cup long-grain rice
• 5 sprigs fresh mint

On your mark . . .
• Wash the chicken pieces, pat them dry with a paper towel, and lay them in a large bowl.

• Wash your hands with lots of hot soapy water.

• Lay the garlic cloves on a cutting board and slightly crush them with the flat side of a knife. Cut off the stem end and discard it. Roughly chop the garlic.

• Sprinkle the salt over the chopped garlic and mash it with a fork. Continue to mash until the garlic and salt combine into a paste.

• Add the garlic-and-salt combination to the chicken pieces.

• Toss well with a spoon to coat the chicken with the paste, cover with foil, and refrigerate for up to 2 hours to marinate.

Get set . . .
• Just before the chicken has finished marinating, prepare the rest of the ingredients.

• Press the clove into the skin of the onion. You will cook the onion whole in the soup.

• Wash and peel the carrot and set aside.

Cook!
• Remove the chicken from the refrigerator.

• Heat the oil in a heavy-bottomed pan large enough to hold all the ingredients. A Dutch oven or soup pot will work best.

• Once the oil is hot but not smoking, brown the chicken pieces on both sides. You will have to do this in two batches, as there won’t be enough room in the pan to cook all the pieces at once.

• Remove the browned pieces to a clean platter, and ask your adult assistant to drain the fat from the pot. Leave the browned bits stuck to the bottom of the pot. They will add additional flavor to the soup.

• Return the chicken to the pot along with the onion, carrot, bay leaf, black pepper, and the water and bring it to a boil over high heat. This will take 15 to 20 minutes.

• Once it boils, reduce the heat to low, cover the pot leaving the lid slightly ajar, and cook for 1 ½ hours, or until the chicken is cooked through and tender.

• Several times during cooking carefully skim the foam or fat that rises to the top.

• When the chicken is done, turn off the heat. Ask your adult assistant to remove the chicken pieces and the carrot from the broth with a slotted spoon and lay them on a clean tray or platter to cool. Discard the onion.

• Pour the broth through a fine mesh strainer into a heatproof bowl or pan, then pour it back into the pot it was just cooked in.

• Return the broth to a boil over high heat, then add the rice, and 1 teaspoon salt.

• As soon as the broth boils again, reduce the heat to low and cook uncovered for 15 minutes or until the rice is tender.

• In the meantime, remove the skin from the chicken and discard. Pull the meat off the bones and tear it into medium-size pieces. Discard the chicken bones.

• Slice the carrot into small cubes, then add the chicken and carrots to the pan. Heat the soup through for 5 minutes.

• In the meantime, wash the mint, remove the leaves from the stems, and tear the leaves in half.

• Serve the soup hot and garnish each bowl with a few of the mint leaves.

This Soup Recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p23 To p24'

All The Images rights reserved © Marshall Cavendish Benchmark

Asian Noodles with Chicken, Broccoli and Radishes

Copyright © Berryland Books Ltd 2008

Serves 4

Ingredients:
• 13oz (410g) Asian egg noodles
• Salt as desired
• 8oz (250g) chicken breast fillets
• 8oz (250g) broccoli
• 1½oz (50g) mung bean sprouts
• 4 large radishes
• 1¼ in (3cm) pieces of lemon grass
• 1 Onion
• 2 cloves garlic
• ¾in (2cm) piece ginger
• 4tbsp (60ml) oil
• ½tsp (2½ml) Sambal oelek
• 3tbsp (45ml) soy sauce
• 1tbsp (15ml) palm sugar
• 2tbsp (30ml) light sesame seeds

Preparation:
1. Cook the noodles according to the package instructions, pour off the water, rinse with cold water and leave to drain.

2. Rinse the meat with cold water, pat dry and make grooves on the surface.

3. Clean and wash the broccoli and divide into florets. Rinse the mung bean sprouts with cold water and leave to drain thoroughly.

4. Peel and finely dice the onion. Peel and finely chop the ginger and garlic.

5. Wash, trim and thinly slice the radishes. Trim the lemon grass and cut lengthways into very fine strips.

6. Heat the oil in a wok. Quickly sauté the meat, then add the onions, garlic, ginger, lemon grass and sambal oelek and fry for 3 more minutes. Add the broccoli, radishes and mung bean sprouts, stirring constantly and fry all together for 2 minutes. Then add the noodles, soy sauce and palm sugar and cook for 2 minutes. Season to taste with salt, sprinkle with seasame and serve.

This Main Course recipe was published in 'Chinese Cuisine - p34 To p35'

Chicken and Rice Soup, Soup Recipe

Serves 4

Ingredients:
2 Onions
1 clove garlic
2 carrots
1 cleaned boiling fowl, weighing approx. 38oz (1.2 kg)
1 bay leaf
Salt and freshly ground pepper as desired
3 and 1/2oz (100g) short-grain rice
2 eggs
Juice of 1 lemon

Preparation:
1. Peel the onions, garlic and carrot, trim the celery and finely dice all the vegetables.

2. Wash the boiling fowl under cold, running water and put into a large pan. Add enough water to completely cover the chicken. Bring to a boil, skimming off the scum from time to time.

3. Add the diced vegetables and the bay leaf and season with salt and pepper. Return to a boil, cover with a lid and simmer for about 1 and 1/2 hours, until the meat is soft. Drain though a strainer and reserve the broth.

4. Put the rice into the broth and cook according to the instructions on the packet.

5. Separate the meat from the bones, cut into bite-sized pieces and return to the broth. Season with salt and pepper, Remove the soup from the heat.

6. Whisk the eggs and mix smoothly with the lemon juice. Gradually stir in 1-2 ladlefuls of the broth. Then beat the egg, lemon and broth mixture into to the soup. Do not let it boil or the soup will curdle. Season again with salt and pepper and serve immediately.

This Salad recipe was published in 'Continental Cuisine - p12'.