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Add a photoServings: 10
Ingredients
- 1 sm. stewing chicken or possibly hen
- 2 onions, diced
- 1 parsley root (cream in color, carrot-like)
- 6 carrots
- 3 stalks celery
- 2 bunches fresh parsley, diced
Directions
- Cut up chicken (hen) into parts and rinse well. Cover chicken with water; go 1 inch over top of chicken. Bring to a boil. Once at a rapid boil, spoon off cream-colored residue and add in the diced onion. Cook for 2 hrs. Put in the parsley root (cut it as you would carrots) and the carrots, celery and diced parsley. Add in 2 Tbsp. salt. Cook 1 hour.
- TIP: You must use a stewing chicken or possibly hen as fat content in regular chicken is not sufficient sufficient.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 10 servings | |
| Calories 288 | |
| Calories from Fat 169 | 59% |
| Total Fat 18.69g | 23% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 118mg | 5% |
| Potassium 395mg | 11% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.58g | 2% |
| Protein 23.54g | 38% |
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