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From: firstname.lastname@example.org (Micaela Pantke) (COLLECTION) Date: Mon, 6 Sep 93 09:30:43 +0200 From: email@example.com (Doreen Randal) Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 358 (65%)|
|Amt Per Serving||% DV|
|Total Fat 39.7g||53 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 164.9mg||51 %|
|Sodium 292.2mg||10 %|
|Potassium 467.6mg||12 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 13.9g|
|Protein 32.7g||47 %|
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Calories per serving: 553
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