Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
308
Calories
34g
Protein
4g
Fat
34g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 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
- 5 pounds chicken bones, rinsed well under cold water
- 3 celery stalks, quartered
- 2 medium carrots, quartered (2 1/2 cups)
- 1 large onion, coarsely chopped (2 1/2 cups)
- 1 large parsnip, peeled and coarsely chopped (1 1/2 cups)
- 1/4 cup fresh Italian parsley sprigs
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 10 whole black peppercorns
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes