Nana's Recipe Page

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• 1 whole chicken
• 6-8 carrots, scrubbed, cut in large chunks
• 3 ribs celery, chopped
• 1 onion, diced
• 2 cloves garlic, peeled and crushed
• 2-3 sprigs fresh oregano
• salt and pepper to taste
• 4-6 tomatoes, whole, washed

*Note you can also throw in any of these:
...scrubbed or peeled new potatoes, ears of corn cut in quarters, zucchini cut in 1 inch pieces, etc. (Just don't add broccoli or cauliflower)

Put everything except the tomatoes in a large pot of water to cover (about 12-15 cups of water). Bring to a boil; cover and simmer until chicken is tender, about 45 min.

Remove oregano sprigs and discard (it's okay if the leaves that have cooked off stay in); remove chicken to cool where it can be handled.

While the stock is still boiling, drop in the whole tomatoes until skin cracks; remove and slip skins off. Quarter peeled tomatoes and add back to stock. Turn off heat.

Peel chicken from bones, and put meat back into stock.

• 1 T. vegetable oil
• 1 c. uncooked rice
• 1/4 onion, minced
• 2 cloves garlic, minced
• 3 c. chicken stock (from above)

Saute rice in oil til browned slightly; pull to sides of pan and saute onion and garlic. Add chicken broth, cover and cook at low heat til broth is absorbed.

• Avocados (1/4 to 1/2 per person)
• Parsley or cilantro, minced (I prefer parsley)
• Lemons (about 1/4 per person)

• Rice
• Chicken Caldo
• 1/4 - 1/2 Avocado, chopped
• 1 to 2 tsp. minced parsley (or cilantro)
• 1 tsp. to 1 tblsp. lemon juice (try it with a full Tblsp!)

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