Chicken Stew with Leeks and Carrots

Chicken Stew with Leeks and Carrots

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Servings: 4
Calories: 643

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
Ingredients Chicken, Whole Chicken
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