Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 tablespoon vinegar to the water
- 1 tablespoon salt
- 1 tablespoon but- ter
- 1 tablespoon flour
- 1 cup chicken broth
- vinegar
- salt
Directions
Boil only a well grown chicken. If tough it can be made tender by adding 1 tablespoon vinegar to the water. Some- times steaming old chickens makes them tender. If to be served whole, stuff with bread dressing, tie it in shape. Cover with boiling water, add vinegar and 1 tablespoon salt. When tender serve with sauce made with 1 tablespoon but- ter, 1 tablespoon flour and 1 cup chicken broth. Cut giblets fine and add to sauce. Run into oven and brown chicken if desired.