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Ingredientes
- 1/4 lb Whole chicken
- 2 x Carrots, scrubbed and halved
- 1 x Onion, peeled and halved
- 1 x Celery rib, cut in thirds
- 5 x Peppercorns
- 1 x Bay leaf Water
- 3 Tbsp. Vegetable oil
- 1 x Onion, minced
- 2 x Carrots, peeled and sliced
- 1 x Celery rib, sliced
- 2 x Potatoes, peeled and minced
- 4 Tbsp. Flour
- 1/4 c. Parsley, minced Salt and pepper
Direcciones
- In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hrs. When meat is falling off the bone, remove the chicken from the pot and set aside to cold. Strain and reserve to remove vegetables and reserve stock. When chicken is cold, remove all meat from the bones and shred.
- In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat.
- Cook vegetables for 3 min. Stir in flour and cook for 2 min. Add in reserved stock and stir till it thickens. Add in an additional c. of water if more liquid is needed. Simmer for 30 min or possibly till vegetables are tender. Stir in chicken and parsley and season with salt and pepper.
- Yield: 4-6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 969g | |
| Calories 1071 | |
| Calories from Fat 478 | 45% |
| Total Fat 53.96g | 67% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 1.05g | |
| Cholesterol 58mg | 19% |
| Sodium 296mg | 12% |
| Potassium 2772mg | 79% |
| Total Carbs 121.98g | 33% |
| Dietary Fiber 18.9g | 63% |
| Sugars 22.69g | 15% |
| Protein 29.14g | 47% |
