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Ingredients
- 1/2 ts Dried sage
- 1/2 ts Pepper
- 1/2 ts Poultry seasoning
- 1 Bay leaf
- 1 ts Salt (optional)
- -(optional)
- 1 Chicken bouilion cube
- 1/2 c Chopped onion
- 1/2 c Barley
- 1 c Diced celery
- 1 1/2 c Diced carrots
- 2 qt Water
- -lbs.), cut up
- 1 Broiler-fryer chicken (2-3
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Directions
Yield: 5 Portionen
In a large kettle, cook chicken in water until tender. Cool broth and skim off fat. Bone the chicken and cut into bite-size pieces; return to kettle along with remaining ingredients. Simmer, uncovered, for at least one hour or until vegetables and barley are tender. Remove bay leaf. Yield: 5 servings. (about 1 1/2 qts.)
Diabetic Exchanges: One serving (prepared without bouilion and salt) equals 2 1/2 lean meat, 1 starch, 1 vegetable; also, 259 calories, 127 mg sodium, 89 mg cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm fat.
SOURCE: Diana Costello, Marion, KS, Country Woman Jan/Feb93 POSTED BY: Jim Bodle 7/93
Weitere Informationen zur Kategorie Barley.
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