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Ингредиенты
- 1 x Fry/roasting chicken about 3 lb Salt Pepper
- 2 x Onions, halved
- 6 x Garlic cloves, peeled
- 2 x Bay leaves
- 8 c. Chicken stock
- 1 tsp Dry thyme
- 1/2 tsp Dry sage
- 4 x Carrots, bite-size chunks
- 4 x Celery stalks with leaves in bite-size chunks
- 2 x Leeks, quarter, 1-in length
- 2 x Parsnips, bite-size chunks
- 1/2 x Rutabaga, bite-size chunks
- 2 Tbsp. Fresh parsley, minced
Инструкции
- Remove fat from chicken; sprinkle inside and out with salt and pepper.
- Place in large saucepan. Add in onions, garlic and bay leaves. Pour in stock; bring to boil, skimming foam from top. Add in thyme and sage; cover and cook over low heat for 30 min.
- Add in carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for 35-45 min or possibly till vegetables are tender and chicken is coming off bones. Throw away bay leaves and onions and skim off fat. Remove chicken; when cold sufficient to handle, remove chicken from bones. Tear chicken into large pcs, removing skin, and return to stock.
- [Can be prepared ahead, cooled, covered and refrigerated for up to 2 days.
- Remove any remaining fat from broth. Heat over low heat.]
- Sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 8 servings | |
| Calories 58 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 415mg | 17% |
| Potassium 460mg | 13% |
| Total Carbs 10.25g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.22g | 3% |
| Protein 3.57g | 6% |
