In large saucepan fry chicken pieces in butter over medium heat for 30 minutes. Add salt and pepper. Meanwhile, prepare vegetables. Add onion and continue to cook for 10 minutes. Add boiling water and savory and simmer for 20 minutes, or until chicken is tender. Remove chicken pieces from pot and allow to cool. Bring stock to a boil and add vegetables. Reduce heat and simmer for 20 minutes. Meanwhile, remove chicken meat from bones. Add chicken meat to vegetables and stock and simmer 20 minutes or longer.
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|Serving Size: 1 recipe (2018g)|
|Recipe Makes: 1|
|Calories from Fat: 796 (33%)|
|Amt Per Serving||% DV|
|Total Fat 88.5g||118 %|
|Saturated Fat 40.1g||200 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 1074.6mg||331 %|
|Sodium 1481.4mg||51 %|
|Potassium 5243.3mg||138 %|
|Total Carbohydrate 92.7g||27 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 80.2g|
|Protein 302.3g||432 %|
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Calories per serving: 2433
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