Under the pasta insert in your stock pot, put halved onions, chopped carrots and celery into the steaming water. Put your chicken (whole or parts - be sure to slit to the leg and wing joints for even cooking) in the pasta insert and steam for a half hour or so, until the meat reads 160 degrees F. Lift the insert out, put the chicken on a baking sheet and finish crisping the skin in a 350-degree oven. Season the broth left in the stock pot, add some of the chicken, and enjoy!
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I had a taste for Chinese food. I ordered Steamed Chicken & Broccoli with sauce on the side and BBQ ribs. I used very little sauce and split the ribs with my room mate. I cute my calories by more than a half.
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