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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the chicken in a large pot. | 2. Halve 1 onion, 1 celery stick, and 1 carrot. Add to the pot with the herbs, pepercorns and a sprinkling of salt. | 3. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1 1/2 hours. | 4. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl. | 5. When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands. | 6. Chop the remaining onion and cut the celery and carrots into thick slices. | 7. Heat the butter in the same pot, add the onion and the bacon lardons, then gently fry for 5 minutes until just starting to brown. | 8. Add the remaining veg, then fry for 2 minutes. | 9. Stir in the flour, then cook for 1 minute. | 10. Measure 30 fluid ounces of stock (if you don't have enough make it up with water), then gradually add to the pan, stirring. | 11. Cover, then simmer for 20-25 minutes until vegetables are tender,. | 12. Return the chicken to the pan with the mustard and creme fraiche or sour cream , then return to a simmer, stirring gently. | 13. Season and sprinkle with parsley. | 14. FREEZING INSTRUCTIONS: Cool, then pack into a rigid container. Freeze for up to 1 month. Defrost in the fridge overnight, then gently reheat. Bring to the boil before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
onion	2			128.0	29.888	3.52	0.32
celery rib	6			-	-	-	-
carrot	6			314.88	73.5744	7.1424	1.8432
bay leaf	2			-	-	-	-
thyme sprig	2			-	-	-	-
black peppercorn	1	teaspoon		-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
bacon	4	ounces	smoked	1017.7333	0.0	0.0793	112.7667
turnip	3		peeled cut	51.24	11.7669	1.6469999999999998	0.183
plain flour	1	tablespoon		-	-	-	-
grain mustard	2	tablespoons	coarse	-	-	-	-
creme fraiche	3	tablespoons	sour	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.