---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Boiled Chicken
 Categories: Meat
      Yield: 4 Cups
 
      1    Chicken,Whole
      1 lg Lemon,Optional
      2    Fresh Rosemary,Optional

[Note: I use the meat from this chicken in salads, casseroles, and
for sandwiches. This method of cooking is fat free and yields juicy
chicken. -peggy.]
Wash the chicken in cold water and remove any excess fat.
Cut the lemon in half.
Stuff the chicken with the lemon halves and the rosemary.
Place the chicken in a really large pot.
Cover with water.
Bring the water to a boil over high heat.
Remove the pot from the burner.
Place a lid on the pot and allow to sit for about an hour.
Pour off water.  Remove lemons, rosemary, and chicken skin.
Tear meat off bones and store in a tupperware container.

Per Cup: 808 Cal (66% from Fat, 33% from Protein, 1% from Carb); 65 g
Protein; 58 g Tot Fat; 16 g Sat Fat; 23 g Mono Fat; 2 g Carb; 0 g Fiber;
41 mg Calcium; 5 mg Iron; 0 mg Sodium; 340 mg Cholesterol

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