Recipe - Budget: Homemade Chicken Stock

2 tablespoon Vegetable oil
2 cup Leeks, cut or sliced up
2 Chicken breasts, cubed
boneless, skinless
6 cup Chicken stock
Three fourths cup Longgrain rice
1 2inch strip lemon peel
1 Bay leaf
1 teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Fresh parsley, chopped

If the soup is to be made ahead, add the rice just before serving to
prevent it from overcooking.

In saucepan, heat vegetable oil over medium heat; cook leeks, covered, for
about 5 minutes or until softened. Add chicken; cook over mediumhigh heat,
stirring, for about 4 minutes or until chicken in no longer pink inside.
Stir in stock, rice, lemon peel and bay leaf.

Bring to boil; reduce heat and simmer for about 20 minutes or until rice is
tender. Discard lemon peel and bay leaf. Stir in salt and pepper. Sprinkle
with parsley. 6 servings for $8.38 CDN [Mar/95]

Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main
"Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini