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Ingredientes
- 1 (5 lb.) stewing chicken
- 2 teaspoon sea salt
- 1 branch celery
- 1 med. onion
- 5 carrots
- 2 c. chicken broth
- 3/4 c. flour
- 2 c. light cream
- 2 egg yolks, beaten
- Parsley
- Sweet cream biscuits
Direcciones
- Cut chicken, place in kettle. Add in warm water to cover. Add in salt, celery and onion. Simmer covered till tender, about 3 hrs. Add in carrots the last 30 min of cooking. Drain broth from chicken. Skim fat from broth, saving 1/4 c. fat for gravy. Strain broth, save carrots. Measure 2 c. broth for gravy. Blend in flour in saucepan. Gradually add in broth and cream. Cook till thick and smooth, stirring constantly. Add in a small amount of warm gravy to egg yolks. Then add in yolks to gravy. Cook 2 min more. Place warm chicken and carrots in serving dish, pour in gravy. Top with sweet biscuits. Makes 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 12 servings | |
| Calories 398 | |
| Calories from Fat 244 | 61% |
| Total Fat 27.26g | 34% |
| Saturated Fat 10.38g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 572mg | 24% |
| Potassium 417mg | 12% |
| Total Carbs 10.53g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.5g | 1% |
| Protein 26.49g | 42% |
