Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: rinse the chicken and chicken parts. set aside giblets for another use. place chicken and chicken parts in a 6-quart pot. add cold water to cover and bring to a simmer over medium heat. reduce the heat to low and cook 30 minutes. skim off foam and fat that rises to the surface. add vegetables, parsley, peppercorns and salt to taste. simmer 1 1/2 hours or until chicken is tender. if needed, add more water to keep the chicken submerged. remove the chicken from the pot and set the pot aside. discard skin and bones. cut chicken into bit-sized pieces and return to pot. reheat gently. add orzo and serve hot. season with salt and pepper.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.