Chicken Stew with Leeks and Carrots
Ingredients
- 1 boiling chicken weighing 4 lbs
- 18 oz carrots
- 3 celery stalks
- 14 oz leeks
- 2 small onions
- 2 garlic cloves
- 2 1.2 pt water
- Sprig fresh thyme
- 1 bay leaf
- 1 clove
- 2 tsp sea salt
- 1 tsp white peppercorns
- 2 young turnips
- 14 oz courgettes zucchini
- Pinch white pepper
Instructions
- Scrape carrots and celery, wash together with leeks.
- Roughly chop 2 carrots, celery and 1 leek.
- Peel and chop onions and garlic.
- Bring prepared vegetables to the boil in the water together with thyme, bay leaf, clove, salt and peppercorns.
- Rinse fowl and add to water, skimming off any scum that forms during the first 30 minutes.
- Cook chicken gently for an additional 1 1/2 hours until tender.
- Remove green leaves from remaining leeks and slice. Cut peeled turnips, rinsed courgettes (zucchini) and remaining carrots in julienne strips. Slice remaining leeks.
- Remove chicken from stock. Strain stock, bring to the boil again and simmer vegetables in it for 10 minutes.
- Separate meat from bones, cut in small cubes, return to pan and season to taste with salt and pepper.
Calories: 643 kcal
Carbohydrates: 40 g
Protein: 46 g
Fat: 34g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 163 mg
Sodium: 1496 mg
Potassium: 1470 mg
Fiber: 9 g
Sugar: 17 g
Vitamin A: 23486 IU
Vitamin C: 58 mg
Calcium: 191 mg
Iron: 5 mg