Boiled Chicken and its Broth

Reviews
0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

This recipe is incompatible with your food profile

Ingredients

??? chicken, whole ???
??? onions ???
??? cloves ???
??? celery, halved ???
??? leeks, cut into thirds ???
??? carrots, halved ???
??? bay leaf ???
??? Italian parsley, fresh ???
??? celery seeds ???
??? water ???
??? peppercorns ???
??? salt ???

Method

  1. Place vegetables, bouquet garni and chicken in a large saucepan, cover with water and add peppercorns and salt.
  2. Bring to a boil, then reduce the heat; skim off the foam on the surface with a spoon or skimmer. Cook for 1 hour without the lid over low heat and let it gently simmer.
  3. Remove the chicken, de-bone it, cool and store the meat inside a tightly closed container in the refrigerator.
  4. Put the carcass back in the saucepan and continue cooking over low heat for 30 to 60 minutes. Allow to cool, remove the large pieces and pass the broth through a sieve covered with cheesecloth and collect it in a large container.
  5. Once the broth has cooled, put it in the refrigerator for about 3 hours to solidify the fat.
  6. Remove the fat carefully with a spoon. Transfer the broth into different-sized containers, seal, label, date and freeze. This broth can be stored for up to 6 months in the freezer.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

280

Fat

11 g

18 %

Saturated 2.9 g
+ Trans 0 g

15 %

Cholesterol

80 mg

Sodium

520 mg

22 %

Carbohydrate

15 g

5 %

Fibre

4 g

14 %

Sugars

5 g

Net Carbs

11 g

Protein

30 g

Vitamin A

104 %

Vitamin C

57 %

Calcium

9 %

Iron

26 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Iron, Niacin, Potassium, Selenium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Zinc
Good source of  :
Magnesium, Manganese, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2
Source of  :
Calcium, Copper, Fibre, Vitamin B12, Vitamin D, Vitamin E
Low  :
Calories, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Meat and Alternatives 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Low Calorie | Halal | Kosher | Low Saturated Fat | High Iron

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.