Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| 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 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 1 pound fresh chicken bones
- 1 teaspoon salt
- a sprig of thyme
- 1 each sliced carrot
- 2 branches each celery
- 1 clove
- 1 bay leaf
- 2 chopped leeks
- salt
- pepper
- parsley
- clove
- bay leaf
- thyme
Directions
Wash in cold water and drain 1 pound fresh chicken bones; chop fine and put in a saucepan with 2^ quarts cold water ; set pan on fire and season with 1 teaspoon salt and half as much pepper. As soon as it comes to a boil, skim and add 1 each sliced carrot, turnip and onion, 2 branches each celery and parsley, 1 clove, 1 bay leaf, 2 chopped leeks, and a sprig of thyme. Cover pan and let simmer li- hours, skim and strain through a cheese- cloth, and serve. H wanted cold, put into a stone jar until cool, then place jar in a bowl of cracked ice and let get thoroughly cold. Serve in cups.
n wanted for an invalid,- use the whole chicken cut up without any vegetable but rice.