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Basic Chicken Soup-Stock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)189.999
Energy (kCal)1212.4852
Carbohydrates (g)91.2585
Total fats (g)9.5389
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. preheat the oven to 250 degrees. | 2. clean the chicken. | 3. roast the chicken until golden, let rest. | 4. cut onion, carrots, celery, leeks, parsnip in 10 cm pieces. | 5. in a big pot stirfry all veggies. | 6. bash garlicgloves and add to pot. | 7. when onions are transparent add water. | 8. add parsley, thyme, peppercorn and thyme. | 9. boil slow until one third of liquid is left. | 10. strain and keep veggies. | 11. cut veggies into mouthright pieces. | 12. strip meat of chicken in mouthright pieces. | 13. add veggies and chicken to soup and taste with salt. It needs more than you´d think. | 14. velbekomme, bon appetit, bueno appetito! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 - - - -
    onion 1 64.0 14.944 1.76 0.16
    carrot 3 157.44 36.7872 3.5712 0.9216
    celery 3 stalks 30.72 5.7024 1.3248 0.3264
    baby leek 2 806.9352 0.0 179.5204 4.5333
    parsnip 1 99.75 23.9267 1.5959999999999999 0.39899999999999997
    garlic clove 4 806.9352 0.0 179.5204 4.5333
    water - - - -
    parsley 1 bunch - - - -
    thyme 1 bunch - - - -
    black peppercorn 10 806.9352 0.0 179.5204 4.5333
    coriander seed 10 53.64 9.8982 2.2266 3.1986

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



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