Jambalaya
Jambalaya is an impressive dinner. Made with 3 lb. broiler-fryer, 2 celery stalks, sliced, 1 medium carrot, sliced, saltwater and 2 tbsp. salad oil, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Rinse chicken and its giblets with cold water.
In 5-quart saucepot over high heat, heat chicken, giblets, celery, carrot, 1 1/2 teaspoons salt and water to boiling.
Reduce heat to low; cover and simmer 30 minutes.
Remove chicken to large bowl; refrigerate 30 minutes or until easy to handle.
Remove and discard chicken bones and skin.
Cut meat and giblets into bite-size pieces; set aside.
Skim fat from broth; measure 1 3/4 cups for reserve. (Cover and refrigerate remaining broth and vegetables for soup another day.)
π· Perfect Pairings
Complete your meal with these
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