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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash a 4 to 5 pound chicken; twist wing tips and fasten so wings are akimbo and flat against back of chicken. Or if wings tips are cut off, skewer or tie chicken. Pat dry and rub about 1/2 teaspoon salt in body cavity. Dice the bacon and fry until crisp and brown in a Dutch oven or heavy, deep frying pan. Brown the chicken in the hot drippings, turning to brown sides, breast, and back. Brown giblets, if desired, or save for another use. Sprinkle with another 1/2 teaspoon salt while browning. Remove chicken from pan. | 2. Clean and slice leeks very thin, using just a small portion of the green tops. Add to bacon bits along with diced carrots. Cook until lightly browned; stir in flour and brown lightly. Add coarsely chopped cabbage, remaining 1/2 to 1 teaspoon salt, and pepper. (Amount of salt will depend on saltiness of stock.) Stir to mix thoroughly and when cabbage is slightly wilted, add chicken stock. Cook, stirring frequently, until simmering. Add chopped parsley; crush fines herbes and stir into vegetables. When stew is simmering gently, arrange chicken on top. Cover and simmer very slowly until chicken is tender, 1 to 2 hours depending on its tenderness. (A very old stewing chicken may take even longer.) Turn chicken several times and spoon sauce over it occasionally. | 3. To serve, cut slices from breast and cut legs, thighs, and wings into pieces. Arrange chicken pieces on beds of vegetables. Serve with potato cakes and spoon the broth over vegetables, chicken, and potato cakes. Makes 4 servings, perhaps with some leftovers. | 4. Soups and Stews The World Over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing chicken	5	lbs		5689.3462	4.3067	396.2142	442.4543
salt	1 1/2	1/2		-	-	-	-
bacon	1/2			58.38	0.1792	1.7668	5.5566
leek	2			108.58	25.186999999999998	2.67	0.534
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
cabbage	3	cups	shredded	66.75	15.485999999999999	3.4176	0.267
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
fine herbes	1/4	teaspoon		-	-	-	-

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