Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| 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 teaspoon salt
- two quarts of water
- 1 large chicken
- 2 qts
- 1 onion
- two stocks clarified
- salt
Directions
1 large chicken. 2 qts. water.
1 teaspoon salt. V^ cup celery, chopped fine.
Cut chicken into pieces, put in the two quarts of water, add salt and let simmer for several hours, or until per- fectly cooked. Add celery and onion and simmer one-half
hour longer. Strain and it is ready for use. The meat can be used for salad, hash or creamed chicken.
The fireless cooker is a great help in making stocks, soups and all meats that require long cooking.
Bouillon is brown soup stock clarified and served in bouil- ^ Ion cups.
CONSOMME. Consomme is a combination of two stocks clarified.