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Ingredientes
- 2 x chicken legs
- 2 ounce chicken livers, trimmed
- 1/2 c. minced mushrooms
- 1/4 tsp each minced fresh rosemary and thyme
- 1/2 tsp salt
- 1 pch freshly grnd black pepper
- 1 clv garlic, (unpeeled)
- 2 x pcs gingerroot, each about 1/2-inch square
- 2 x sprigs fresh rosemary and thyme
- 1 x bay leaf
- 3 c. chicken stock
- 2 x leeks (white parts only) thinly sliced
- 2 x carrots, peeled and thinly sliced diagonally
- 6 ounce pearl onions, peeled (about 32)
- 4 x boneless chicken breasts, skinned
- 2 tsp minced celery leaves
Direcciones
- 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.
- Place garlic, gingerroot, rosemary and thyme sprigs, and bay leaf on 6-inch square of cheesecloth; bring edges together and tie to create bag..
- 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.
- 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.
- Makes 4 servings, about 355 calories each.
- (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% |
