Sprinkle the gelatin over warm chicken stock and allow it to dissolve.
Bring to a simmer
Blend the xanthan gum into the chicken stock mixture using a blender until fully mixed
Warm the fat in a separate pot and stir in the lecithin
Blend the fat into the chicken stock mixture whilst using a blender all the time until fully emulsified.
Season and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 189 (93%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 21.5mg||7 %|
|Sodium 79.5mg||3 %|
|Potassium 59.4mg||2 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.1g|
|Protein 2.2g||3 %|
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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: 203
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