You are here

Stewed Chicken

chef.matt.frost's picture
  Chicken 4 Pound, cut into serving pieces (1 Chicken)
  Water 500 Milliliter (As Required, To Cover Chicken)
  Carrot 1 , sliced (1/2 Inch)
  Onion 1 , sliced
  Garlic 1 Clove (5 gm)
  Peppercorns 4
  Celery stalk with leaves 2 , cut up
  Salt 1 Teaspoon

Place serving pieces of chicken in kettle and cover with water to 1/2 inch depth.
Tie vegetables, clove, and peppercorns together in cheesecloth bag and place in kettle with chicken simmer in covered kettle about 2 hours or until tender.
Add salt at the end of one hour.
One tbsp. flour mixed with water may be added for each cup of stock if thickened gravy is desired.
Serve with dumplings, rice, of noodles.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3477 Calories from Fat 1816

% Daily Value*

Total Fat 201 g309.7%

Saturated Fat 57.5 g287.3%

Trans Fat 0 g

Cholesterol 1215.6 mg405.2%

Sodium 3229.8 mg134.6%

Total Carbohydrates 23 g7.8%

Dietary Fiber 5.4 g21.7%

Sugars 10.2 g

Protein 371 g741.3%

Vitamin A 247% Vitamin C 29.6%

Calcium 29.3% Iron 83.7%

*Based on a 2000 Calorie diet

Stewed Chicken Recipe