Place bones, celery, carrots, onion, cilantro, chiles and water in a crock pot and bring to a boil. Lower to a simmer and cook overnight or longer. Turn off crock pot. When cool, strain through a sieve lined with cheesecloth. Throw away vegetables and bones. Add chicken breast strips and cook until done. Remove chicken and when cool, shred. You may add asparagus or any other vegetable you like before serving. Add salt to taste.
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|Serving Size: 1 Serving (2067g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1278 (51%)|
|Amt Per Serving||% DV|
|Total Fat 142g||189 %|
|Saturated Fat 79.2g||396 %|
|Monounsaturated Fat 45.2g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 514.2mg||158 %|
|Sodium 2267.1mg||78 %|
|Potassium 5301.8mg||140 %|
|Total Carbohydrate 185.6g||55 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 181.9g|
|Protein 127.4g||182 %|
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Calories per serving: 2507
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