Photo: Cala
Estimated Nutrition (whole recipe, rough)
427
Calories
35g
Protein
16g
Fat
37g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 lb. chicken backs and necks
- 1 large or 2 medium yellow onions, quartered
- through the stem end
- 1 large carrot, peeled and cut into 1-inch lengths
- 1 large celery stalk with leaves, cut into 1-inch
- lengths
- 1 garlic clove, peeled
- 3 or 4 fresh flat-leaf parsley sprigs
- 1 bay leaf
- 8 to 10 whole peppercorns
- 1 large sweet onion, such as Vidalia or
- Walla
- 1 lb. carrots
- 2 garlic cloves
- 2-inch piece fresh ginger
- 1 orange
- 2 Tbs. unsalted butter
- 1 tsp. kosher salt
- 1⁄8 tsp. freshly ground pepper
- Several blades of fresh chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes