Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
255
Calories
34g
Protein
4g
Fat
21g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- 2 chicken carcasses left over from roast chicken, any herbs in cavities discarded
- 1 onion, quartered
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 1 head of garlic, halved crosswise
- Scant 1/4 teaspoon black peppercorns
- 2 thyme sprigs
- 8 parsley sprigs including long stems
- 4 quarts water
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