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Suggest a better descriptionIn a 6-quart soup pot over low heat, melt the butter. Add the onions and leeks, cover and stew gently for about 5 minutes or until softened but not golden. Place the chicken, breast side up, over the onions and leeks. Add the chicken broth, thyme, saffron and bay leaf and enough water to cover the bird by three-quarters. Bring the liquid to a simmer, cover and simmer for 20 minutes, turning the bird once, or until the chicken is partially cooked. While the chicken is cooking, peel and cut the carrots into 2-inch rounds. Cut the celery into 2-inch pieces. Peel and quarter the potatoes (keep them in cold water until needed so they do not discolor). After the chicken has simmered for 20 minutes, add the carrots, celery, potatoes, 1/2 teaspoon of salt and pepper to taste and simmer for another 25 minutes or until the vegetables are very tender and the chicken is cooked through. Remove the chicken from the pot to a platter and cool long enough so you can remove the skin without burning your fingers. As this is cooling, strain the broth into a large bowl, reserving the vegetables and discard the bay leaf. Return the broth to the pot, skim off excess fat and boil it down until 5 cups remain; season well with salt and pepper to taste. When the chicken is cool enough to handle, remove and discard the skin. Remove as much of the cooked chicken as you can, in long thin strips. (Note: You can do the entire recipe up until this point a day in advance.) Mince the parsley. When ready to eat, add the cream to the broth, along with the reserved vegetables and chicken strips. Simmer gently without boiling until the ingredients are reheated. Season with salt and pepper to taste and stir in the parsley; serve immediately. Per serving: 1916 Calories (kcal); 136g Total Fat; (61% calories from fat); 24g Protein; 165g Carbohydrate; 450mg Cholesterol; 894mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 20 Vegetable; 0 Fruit; 27 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1618g) | ||
Recipe Makes: 1 servings | ||
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Calories: 922 | ||
Calories from Fat: 811 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.1g | 120 % | |
Saturated Fat 56.6g | 283 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 285mg | 88 % | |
Sodium 3699.1mg | 128 % | |
Potassium 1338.4mg | 35 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 9.4g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 922
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