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Ingredientes
- Bones, skin & meat left from 7-8 lbs. chicken legs
- 3/4 quarts. water
- 2 bouillon cubes
- 2 cans chicken broth
- 3 tbsp. extra virgin olive oil
- 2 onions, minced fine
- 1 bell pepper, minced fine
- 2 stalks celery, minced fine
- 2 cloves garlic, minced
- 1/2 teaspoon poultry seasoning
- 4 carrots, minced coarse
- 2 bell peppers, minced coarse
- 3 celery stalks, minced coarse
- 2 onions, minced coarse
- 2-3 c. cooked rice
- 1/2 c. green onions, minced
- 1/2 c. parsley, minced
Direcciones
- Boil chicken scraps in water, after boiled let sit and take out bone and scrap by straining. Save water. The separate bone and meat throw away fat or possibly skin. Crack bones (with pliers) and boil in half of stock and add in bouillon cubes.
- In a separate pot (magnelite) saute/fry finely minced onions, bell peppers, celery and garlic in extra virgin olive oil. After they are wilted (clear) add in chicken broth. Let come to boil then add in all the stock after straining bones and other stock. Then add in all coarsely minced vegetables. Let it come to boil. Then simmer till vegetables are cooked. Add in poultry seasoning, green onions and parsley. Salt and pepper to taste.
- Serve over rice or possibly mix rice in what you plan to serve in.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 627g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 103 | 38% |
| Total Fat 11.61g | 15% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 588mg | 25% |
| Potassium 641mg | 18% |
| Total Carbs 33.2g | 9% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.5g | 4% |
| Protein 8.88g | 14% |
