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The Stretching Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.65
Energy (kCal)60.0
Carbohydrates (g)14.01
Total fats (g)0.15
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put your old hen, onion, & bayleaf in the crock pot (cut up if necessary to fit but left whole is best), salt & pepper,add water (or chicken stock)& bay leaves. | 2. Turn on crock pot to low and cook for 9-10 hours, do not open the crock pot. | 3. Take out and cool the chicken. | 4. Pour the stock through a strainer. | 5. Remove fat, you can do this by pouring the sauce in a large flat bowl& refridgerate, leave for a couple of hours and spoon off the fat. | 6. Save the jellied consumme. You may portion it into freezer bags and freeze it for future use | 7. Remove skin& bones from the chicken (You can reboil this and get more stock for chicken soup or discard). | 8. Leave in chunks or shred the chicken Keep out what you are going to use now and portion freeze the rest. | 9. If possible vacuum seal before freezing or get out as much air as possible befor freezing | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    stewing chicken 1 stewing - - - -
    onion 1 60.0 14.01 1.65 0.15
    water 2 cups 0.0 0.0 0.0 0.0
    salt pepper - - - -
    bay leaf 1 -2 - - - -

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



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