Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
819
Calories
47g
Protein
17g
Fat
118g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, 6 to 7 lb., giblets and neck removed
- from cavity
- 7 or 8 thin lemon slices
- 4 to 6 fresh thyme sprigs
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter, at room temperature
- 2 carrots, peeled and cut into 1⁄2-inch pieces
- 1 celery stalk, cut into 1⁄2-inch pieces
- 1 small yellow onion, chopped
- 1 1⁄2 cups reduced-sodium chicken stock, plus
- more if needed
- 3 Tbs. all-purpose flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes