|Fowl||3 Pound (1 Unit)|
|Cold water||2 Quart|
|Sago/Tapioca / rice||2 Tablespoon|
Wash the chicken and remove all the skin and fat.
Cut it into small pieces, crack the bones well, and place it in a kettle with two quarts of cold water and let stand one-half hour.
Set the kettle on the fire in a slow heat, add the rice, and gradually bring the water to the boiling-point.
Keep it simmering for three hours, with the kettle tightly covered.
Season with salt, skim off fat, strain off the broth, .
If made the day before using, the soup may be allowed to cool, when fat may be more easily removed.
Serving size: Complete recipe
Calories 1604 Calories from Fat 303
% Daily Value*
Total Fat 34 g51.7%
Saturated Fat 8.7 g43.5%
Trans Fat 0 g
Cholesterol 857.2 mg285.7%
Sodium 2952.9 mg123%
Total Carbohydrates 27 g8.9%
Dietary Fiber 0.27 g1.1%
Sugars 1 g
Protein 281 g561.9%
Vitamin A 11.2% Vitamin C 38.6%
Calcium 21.4% Iron 60.9%
*Based on a 2000 Calorie diet