Directions:
- Season and brown chicken well in a hot saute pan in 1-ounce canola oil. Brown the carrots, celery, onion, garlic in the remaining oil. Arrange these ingredients tightly in a 4 quart stock pot. Add water so it just covers the ingredients, and season with salt and pepper. Bring to a simmer, skim any foam fat or impurities with a ladle as they rise to the surface. After 10 minutes add bay and thyme. Simmer 15 minutes and add the potatoes. Simmer another 20 minutes until potatoes and chicken are just done. Remove vegetables, chicken and potatoes and arrange attractively on a platter. Strain broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 811.91 Kcal (3399 kJ) | ||
| Calories from fat | 262.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.12g | 45% | |
|---|---|---|---|
| Cholesterol | 87.56mg | 29% | |
| Sodium | 636.79mg | 27% | |
| Potassium | 771.82mg | 16% | |
| Total Carbs | 78.01g | 26% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 5.88g | 24% | |
| Protein | 54.02g | 108% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 1mg | 34% | |
| Iron | 2mg | 11% | |
| Calcium | 89mg | 9% | |
| Amount Per 100 g | |||
| Calories | 224.81 Kcal (941 kJ) | ||
| Calories from fat | 72.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 45% | |
|---|---|---|---|
| Cholesterol | 24.24mg | 29% | |
| Sodium | 176.32mg | 27% | |
| Potassium | 213.71mg | 16% | |
| Total Carbs | 21.6g | 26% | |
| Sugars | 2.01g | 29% | |
| Dietary Fiber | 1.63g | 24% | |
| Protein | 14.96g | 108% | |
| Vitamin C | 2.3mg | 14% | |
| Vitamin A | 0.3mg | 34% | |
| Iron | 0.6mg | 11% | |
| Calcium | 24.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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