Chicken Pot Au Feu
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 259.0328 |
| Energy (kCal) | 4054.0242 |
| Carbohydrates (g) | 565.8904 |
| Total fats (g) | 92.4966 |
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Cuisine
North American >> Canadian >> Canadian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Broth: | 2. In a large pot, combine water, chicken broth, chicken, celery, onion, chopped carrot, peppercorns, parsley and thyme. | 3. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer, turning the chicken once, until it is cooked through, about 1 1/2 hours. Transfer the chicken to a platter; let cool. | 4. This can be made in your slow cooker at high for 4 hours. | 5. Remove the meat from the chicken and tear it into large pieces; refrigerate until ready to add to the pot. | 6. Bouilli: | 7. Strain the broth and return it to the pot. | 8. Add onions, carrots, turnip,potatoes,yellow beans salt and pepper.Cover and cook gently, for 3 hours.Add the boned chicken and simmer another 30 minutes. Serve. | 9. This can be made in your slow cook cooker. | 10. Assemble it in the morning and let in cook on Low for 7 hours; add cooked chicken last hour. | 11. Make sure you have bread to soad up the wonderful juice. | 12. MAKE AHEAD: The chicken broth can be made 2-3 days ahead. Refrigerate the chicken, stock separately. | 13. I have been making it in my slow cooker and letting the flavours mingle together all day. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| water | 3 | quarts | - | - | - | - | |
| chicken bouillon granule | 2 | teaspoons | - | - | - | - | |
| roasting chicken | 1 | 965.6022 | 0.408 | 77.4748 | 70.0855 | ||
| celery rib | 2 | chopped | - | - | - | - | |
| onion | 1 | chopped | 60.0 | 14.01 | 1.65 | 0.15 | |
| carrot | 1 | chopped | 314.88 | 73.5744 | 7.1424 | 1.8432 | |
| black peppercorn | 5 | - | - | - | - | ||
| thyme | 1/4 | teaspoon | chopped | 0.20199999999999999 | 0.0489 | 0.0111 | 0.0034 |
| parsley | chopped | - | - | - | - | ||
| salt | 1/2 | teaspoon | - | - | - | - | |
| onion | 2 | chopped | 60.0 | 14.01 | 1.65 | 0.15 | |
| carrot | 6 | cut | 314.88 | 73.5744 | 7.1424 | 1.8432 | |
| turnip | 1/2 | peeled cut | 8.54 | 1.9611 | 0.2745 | 0.0305 | |
| yellow bean | 4 | cups | 2704.8 | 475.88800000000003 | 172.48 | 20.384 | |
| potato | 6 | cut | - | - | - | - | |
| celery rib | 3 | cut | - | - | - | - | |
| salt black pepper | ground | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.