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Receta Chicken In The Pot Windsor Arms

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Raciónes: 4

Ingredientes

Cost per serving $2.89 view details

Direcciones

  1. Halve each chicken leg at joint; remove skin and debone. Place chicken in food processor fitted with metal blade; add in chicken livers and process using on/off motion till coarsely minced. Transfer chicken mix to small bowl; stir in mushrooms, rosemary, thyme, salt and pepper. Cover and chill till form, about 1 hour. With wet hands, form mix into 1-inch balls; set aside.
  2. Place garlic, gingerroot, rosemary and thyme sprigs, and bay leaf on 6-inch square of cheesecloth; bring edges together and tie to create bag..
  3. In large saucepan over high heat, bring stock to boil; add in leeks, carrots, celery, onions and cheesecloth bag (bouquet garni). Reduce heat and sim- mer, covered, for 5 min. Add in chicken balls and chicken breasts; sim- mer for 10 min or possibly till chicken is tender and balls set and cooked in the centers. Taste and adjust seasoning if necessary. Remove cheesecloth bag.
  4. To serve, place several chicken balls and one chicken breast in each of 4 shallow soup dishes. Spoon vegetables and broth over top. Sprinkle with celery leaves.
  5. Makes 4 servings, about 355 calories each.
  6. (Many years ago, a small, ivy-covered hotel nestled among the high-rise towers in Toronto'Serves Bloor Street. It was the Windsor Arms, an epicurean haven for diners. This is one of the choice items on its menu.)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 466g
Recipe makes 4 servings
Calories 388  
Calories from Fat 169 44%
Total Fat 18.75g 23%
Saturated Fat 5.42g 22%
Trans Fat 0.22g  
Cholesterol 169mg 56%
Sodium 724mg 30%
Potassium 786mg 22%
Total Carbs 12.06g 3%
Dietary Fiber 3.6g 12%
Sugars 3.84g 3%
Protein 41.33g 66%
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