Chicken
1 whole chicken, cut-up
3 tsp Chicken & Herb Bouillon granules
1 stalk celery, leaves on
1 small onion, quartered
1 large fresh parsley sprig
Freshly ground pepper, to taste
Parsley Butter Sauce
2 hard-boiled eggs, chopped
11 tbls butter
1/4 tsp salt
Freshly ground pepper
4 tsp lemon juice
2/3 cup finely chopped parsley
Put cleaned, cut-up chicken in Dutch oven and cover with minimal amount of water. Add bouillon, celery stalk, onion, parsley, and pepper. Bring to a boil and turn down heat; simmer until chicken is tender (about 45-55 minutes). When done turn off heat and leave chicken in stock to keep warm.
About 10 minutes before chicken is done, prepare Parsley Butter Sauce. In small saucepan combine ingredients and heat. Keep warm until serving. Serve over chicken.
Note: served with steamed fresh spinach and rice. Pour sauce over chicken, spinach, and rice.
