Poached  Chicken  with "Vegetable" Gravy

3 pounds of chicken breast
6 c chicken stock low sodium, low fat
water to cover chicken about 5 cups if needed
4 carrots cut up
2 onions cut up
2 large potatoes cut up
Salt Sense and pepper and garlic to taste

Put chicken, stock and water in a 4 qt Dutch oven add vegetables and
seasonings. Cook until chicken and vegetables are done. Separate the
chicken from the vegetables. Save the stock.  Puree 1/2 of the
vegetables ( put in blender and blend until smooth)  Add 1 1/2 c stock
to make a vegetable gravy. Season to taste.  Gravy can be poured over
chicken or over rice or mashed potatoes. Freeze extra stock for later.

"Vegetable"  gravy

Roast some cut up carrots, potatoes, and onion. Puree until smooth then
add enough chicken stock to make a sauce. Season with Salt Sense and
pepper to taste.


Barbara in NC