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This entry was posted on February 16, 2012 by Brian Larkowski.
2 Tbsp butter
1½ cups sliced leeks, white part only
2½ lb whole chicken, cut up
4 cups chicken broth
1 carrot, chopped
1 celery stalk, chopped
1 bay leaf
Salt and pepper
3 Tbsp chopped fresh basil leaves
3 Tbsp chopped fresh dill
3 Tbsp chopped fresh chives
Preparation: Serves 7
Melt butter in Dutch oven and add leeks. Cook until leeks are soft. Add chicken, broth, carrot, celery, bay leaf, salt and pepper. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 30 to 45 minutes.
Remove chicken from liquid; cool chicken slightly. Remove meat from bones and skin, and cut chicken meat into 1-inch pieces.
Skim fat from liquid; remove bay leaf. Add chicken, basil, dill and chives to liquid and heat until hot, about 5 minutes.
This entry was posted in Recipes on February 16, 2012 by Brian Larkowski.
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