RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6754
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| Recipe Name: |
Chicken in a Pot - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.54
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Trim knobs off drumsticks, cut breasts and thighs in half with a cleaver, and leave wings trimmed.
Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper.
Add the chicken, leek, onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and simmer over medium heat, cooking until the vegetables are tender and chicken is cooked, about 45 minutes.
Transfer the chicken pieces to a tureen (skin the chicken if desired) or individual plates and surround with the vegetables. Strain the broth over the vegetables and chicken and garnish with Avocado Sauce. |
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| Nutrition per Serving: |
| Calories: |
1666 |
Total Carbs: |
82.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
349.0 |
Fat: |
74.0 |
Protein: |
116.33 |
| Fiber: |
16.91 |
Sodium: |
607.07 |
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