Chicken Chop Suey II Recipe
32 chicken, cut into 1 inch pieces
1/2 cup water
1 onion, diced
1 teaspoon chicken bouillon granules
1 teaspoon salt
3 tablespoons beef broth
1 cup cold water
4 slices whole wheat bread
Preheat oven to 350 degrees F (175 degrees C). Begin baking spreadsheets by placing a sheet sheet on the bottom rack of the oven. Simply press the bouillon glaze placed over the sheet onto the bottom of oven after baking to page 1.
Place chicken pieces on the sheet and pour about 1/2 cup of water over the whole chicken. Cover with water, onions and chicken bouillon. Salt; allow to stand overnight in the refrigerator.
Remove chicken pieces from baking sheets and drain under cold water. Put against a white pan and bake a little at a time until each chicken piece turns light golden brown. Cool enough for the chicken to turn disc. Transfer chicken to a medium baking dish.
Bring chicken broth and water to a boil. Add bread and stir to coat, then pour about 1 cup over chicken.
Bake at 350 degrees F (175 degrees C) for 20 minutes. While chicken is still browned, stir milk and chicken bouillon into chicken mixture.
Cover both sides of golden dish with foil. Bake 30 to 40 minutes more, turning buns over each time. Turn buns once, always uncovered, to cool. Remove foil from foil around chicken and bread. Sprinkle on cooked chicken and lentils and bake an additional 30 minutes more. Remove foil from chicken and leg quarters.
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