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Ingredients
- 1 pkg. chicken thighs
- 4 to 5 chicken bouillon cubes
- 3 c. carrots, peeled and diced
- 10 (+/-) potatoes, peeled and diced
Method
- Boil chicken in 1 gallon water until tender (approximately 1 hour).
- Skin and debone; discard water.
- Then in 3 quarts fresh water, simmer chicken, bouillon, carrots and potatoes.
- Will be fork-tender in about 30 minutes.
- Salt and pepper to taste.