Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
381
Calories
34g
Protein
16g
Fat
21g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 1 cup kosher salt or 1/2 cup iodized or plain salt
- 1 quart hot water
- 3 quarts cold water
- 1 chicken, about 6 1/2 lb., giblets reserved for another use
- 2 Tbs. unsalted butter, at room temperature
- Freshly ground pepper, to taste
- 4 fresh thyme sprigs
- 4 fresh rosemary sprigs
- 1 small yellow onion, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 small celery stalk, coarsely chopped
- 1/2 cup crisp, dry white wine, such as Sauvignon Blanc
- 1 cup chicken stock
- 1 Tbs. chilled unsalted butter
- Salt and freshly ground pepper, to taste
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