I used this as a base for the Creamy Chicken Lasagna recipe listed on this site. Instead of a whole chicken, I used two large boneless, skinless chicken breasts (about 1 1/4 pounds total) and I halved the amounts of vegetables. I didn't have peppercorns, so I put several shakes of ground pepper in the pot. I let them cook away for about 50 minutes and they were done and perfect. I saved the stock, and I will either use it in the next couple days or chuck it. :) It's not really strong broth, but it's not just water anymore either! Thanks for a quick and simple way to make stock AND cook chicken up! Maybe I'll cook up a few pounds of chicken, then cut them up and stick them in the freezer for quick chicken sandwiches in the future...
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I used this as a base for the Creamy Chicken Lasagna recipe listed on this site. Instead of a...