Remove fat from chicken; sprinkle inside and out with salt and pepper. Place in large saucepan. Add onions, garlic and bay leaves. Pour in stock; bring to boil, skimming foam from top. Add thyme and sage; cover and cook over low heat for 30 minutes. Add carrots, celery, leeks, parsnips and rutabaga; simmer, covered, for 35-45 minutes or until vegetables are tender and chicken is coming off bones. Discard bay leaves and onions and skim off fat. Remove chicken; when cool enough to handle, remove chicken from bones. Tear chicken into large pieces, removing skin, and return to stock. [Can be prepared ahead, cooled, covered and refrigerated for up to 2 days. Remove any remaining fat from broth. Heat over low heat.] Sprinkle with parsley. 8 servings for $12.08 CDN [Mar/95] Per serving: about 250 calories, 25 g protein, 8 g fat, 19 g carbohydrate high source fibre, good source iron. Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@msn.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (481g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 53 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 14.4mg||4 %|
|Sodium 686.7mg||24 %|
|Potassium 510.3mg||13 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 17.4g|
|Protein 12.2g||17 %|
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: 176
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!