Boiled Chicken and its Broth

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 chicken, whole 1.4 kg
2 onions 400 g
3 cloves 0.2 g
2 stalks celery, halved 140 g
1 leeks, cut into thirds 300 g
2 carrots, halved 200 g
2 bay leaf 0.4 g
1 bunch Italian parsley, fresh 100 g
1 3/4 tsp celery seeds 5 g
12 cups water 3 L
1/2 tsp peppercorns 1 g
1 tsp salt

Method

  1. Place vegetables, bouquet garni and chicken in a large saucepan, cover with water and add peppercorns and salt.
  2. Bring to a boil, then reduce the heat; skim off the foam on the surface with a spoon or skimmer. Cook for 1 hour without the lid over low heat and let it gently simmer.
  3. Remove the chicken, de-bone it, cool and store the meat inside a tightly closed container in the refrigerator.
  4. Put the carcass back in the saucepan and continue cooking over low heat for 30 to 60 minutes. Allow to cool, remove the large pieces and pass the broth through a sieve covered with cheesecloth and collect it in a large container.
  5. Once the broth has cooled, put it in the refrigerator for about 3 hours to solidify the fat.
  6. Remove the fat carefully with a spoon. Transfer the broth into different-sized containers, seal, label, date and freeze. This broth can be stored for up to 6 months in the freezer.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

280

Fat

11 g

18 %

Saturated 2.9 g
+ Trans 0 g

15 %

Cholesterol

80 mg

Sodium

520 mg

22 %

Carbohydrate

15 g

5 %

Fibre

4 g

14 %

Sugars

5 g

Net Carbs

11 g

Protein

30 g

Vitamin A

104 %

Vitamin C

57 %

Calcium

9 %

Iron

26 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Iron, Niacin, Potassium, Selenium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Zinc
Good source of  :
Magnesium, Manganese, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2
Source of  :
Calcium, Copper, Fibre, Vitamin B12, Vitamin D, Vitamin E
Low  :
Calories, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Meat and Alternatives 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Low Calorie | Halal | Kosher | Low Saturated Fat | High Iron

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