In a tall stock pot heat the vegetable oil. Add the chicken and saute over moderate heat for about 5 minutes or until browned. Remove and set aside. Add the onions and saute until golden. Return chicken to stockpot with 1/4 cup of water. Cover and simmer over very low heat for 20 minutes or until chicken has given off its liquid. Add carrot, celery, remaining water and bouquet garni. Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer. Strain, discard the solids and cool to room temperature. Refrigerate and remove fat the following day. Reheat to adjust the seasoning. Yield: about 2 quarts Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6749 From: email@example.com (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:17 -0500
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1873g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 35.5mg||1 %|
|Potassium 98.6mg||3 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 3g|
|Protein 0.8g||1 %|
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Calories per serving: 17
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