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Serves: 6


    • 4 pounds chicken 
    • boiling water 
    • 2 stalks celery 
    • 1 bay leaf 
    • 1 onion (medium, sliced) 
    • 3 cups carrots (cooked, diced) 
    • 1 cup canned peas 
    • 1 tsp. salt 
    • 1/8 tsp. pepper 
    • 1 cup Chicken Broth, College Inn
    • dash nutmeg 
    • 1/2 tsp. Heinz Worcestershire Sauce 
    • 1 tbsp. capers 
    • 2 tbsp. raisins 


Wash and clean chicken.
Place in Dutch oven or saucepot. Add boiling water to cover chicken half way.

Add salt, celery, bay leaf, onion, capers, and pepper.

Cover; simmer until tender, allow 1 to 1½ hours for roaster; additional may be added if necessary.

Remove chicken, allow to cool.

Strain broth; add water to make 2 cups; skim off fat as it cools.

Remove skin from chicken; cut meat into cubes (1 inch).

Arrange chicken, carrots, peas and raisins on a flaky piecrust in a shallow baking pan.

Bake 20 to 25 minutes in hot oven 425° Fahrenheit.


    Calories: 533; Protein: 195.00 Grams; Carbohydrates: 122.00 Grams; Fat: 204.00 Grams

Courtesy of H.J. Heinz Co.


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