Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
247
Calories
33g
Protein
4g
Fat
19g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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 pound ready to cook stewing chicken, cut up
- 2 sprigs parsley
- 4 cut up celery branches with leaves
- 1 carrot pared and sliced
- 1 small white onion cut up
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
Directions
1
Place chicken in Dutch oven with water to cover.
2
Add parsley, celery, carrot, onion, salt and pepper then cover and bring to boiling.
3
Reduce heat then cook over low heat until tender.
4
Remove meat from bones and it's ready for use in salads or casseroles.
5
Category:Cathy's Recipes
6
Category:Chicken Recipes
7
Category:Celery Recipes
8
Category:Carrot Recipes
9
Category:Onion Recipes
Recipe sourced from
fandom