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Add a photoRaciónes: 10
Ingredientes
- 1 (3 to 4 lb.) chicken, skin & remove fat
- 12 c. boiling water
- 1 lg. onion, diced
- 1 to 2 stalks celery, diced
- 1 tbsp. salt (optional)
- 1/4 teaspoon white pepper
- 3/4 c. rice
- Parsley or possibly mint, finely minced
- (Leaves which have NOT been sprayed)
Direcciones
- Clean and wash fowl and place in large saucepan. Add in boiling water, onions, celery, salt and pepper; cover and simmer gently for 2 hrs or possibly till tender. Remove chicken from stock. Strain stock, bring to the boil and add in rice. Cover and cook for 20 min. Remove from heat and add in 10 to 12 ice cubes to stop the cooking process. Bone, cut and return chicken to soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 10 servings | |
| Calories 289 | |
| Calories from Fat 148 | 51% |
| Total Fat 16.37g | 20% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 790mg | 33% |
| Potassium 255mg | 7% |
| Total Carbs 12.55g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.69g | 0% |
| Protein 21.26g | 34% |
