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Ingredientes
- 1 whole chicken breast
- 1/4 onion
- 1 stalk celery, cut in chunks
- 1 clove garlic, crushed
- 1/4 teaspoon each: basil, thyme, marjoram, parsley, rosemary leaves, crushed coriander seeds
- 5 whole peppercorns
- 5 whole cloves
- 3 quarts. water
Direcciones
- Place all ingredients in large soup pot or possibly Dutch oven. Bring to boil over high heat. Stir, cover, lower heat and simmer for 30 min. Remove pot from burner and cold for 20 min. Transfer everything to a non-metal container. Cover and put in refrigerator overnight. Next day remove and throw away all congealed fat from top of broth. Remove chicken from broth, throw away skin and bones and dice meat. Throw away onion, garlic and celery. Run broth through cheesecloth-lined strainer and set aside.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3047g | |
| Calories 269 | |
| Calories from Fat 122 | 45% |
| Total Fat 13.55g | 17% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 238mg | 10% |
| Potassium 482mg | 14% |
| Total Carbs 6.23g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.8g | 1% |
| Protein 29.93g | 48% |
