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Spiced Stewed Chicken Recipe
|Chicken||5 Pound, cut up|
|Boiling water||1 Cup (16 tbs) (As Needed)|
|Carrot||1 Large, cut up|
|Celery stalk with leaves||1 Large, cut up|
|Thick onion slice||1|
|Parsley sprigs||4 Small|
|Bay leaf||1 Small|
Serving size: Complete recipe
Calories 4274 Calories from Fat 2269
% Daily Value*
Total Fat 252 g387%
Saturated Fat 71.8 g358.8%
Trans Fat 0 g
Cholesterol 1519.5 mg
Sodium 5477.5 mg228.2%
Total Carbohydrates 12 g4.2%
Dietary Fiber 4.2 g16.9%
Sugars 4.9 g
Protein 461 g922.9%
Vitamin A 300.4% Vitamin C 24.9%
Calcium 33% Iron 106.6%
*Based on a 2000 Calorie diet
Add water to nearly cover.
Add carrot, celery, onion, parsley, peppercorns, cloves, bay leaf and salt.
Bring to a boil, turn down heat, cover and simmer until tender, 2 to 3 hours.
Lift out chicken pieces and remove meat in large pieces, discarding bones.
Strain stock, chill and lift off fat.
Keep meat, stock and fat refrigerated until needed.
There should be about 4 cups chicken meat and 3 to 4 cups stock.
Use chicken fat in place of butter in recipes if desired.