1. After washing chicken, place in Stock pot cover chicken with 2 gallons of water. Cook the chicken until it starts to fall off the bone.
2. Take chicken from stock strain to make sure no bones are left in broth.
3. Cut the core off the escarole place in boiling water and cook until tender. When done take out of water with tongs and drain in a colander.
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 2 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 51.4mg||2 %|
|Potassium 365.3mg||10 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 1g|
|Protein 1.5g||2 %|
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Calories per serving: 23
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