Texas Barbecue Chicken

  1. Place chicken pieces in Dutch oven with water.
  2. Add celery, carrot, onion, parsley, bouillon granules and pepper; bring to boiling.
  3. Cover and cook over low heat 2 to 2 1/2 hours until chicken is tender.
  4. Remove chicken pieces; place in
  5. a 2-quart casserole.
  6. Strain broth; skim off fat.
  7. Reserve 1 1/2 cups of the broth for sauce (cover and refrigerate remaining broth for another use).

chicken, onion, tomatoes, prepared mustard, vinegar, worcestershire sauce, stewing chicken, water, stalks celery, carrot, onion, parsley, instant chicken, pepper, tomatoes, white bread, peanut butter, cloves, black peppercorns, cinnamon, chili powder, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172104 (may not work)

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