Chicken Stew

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash 1 carrot, peel and roughly cut into pieces. Peel and halve the onions. Boil the carrot, onions, peppercorns, a little salt and a good 2 litres of water in a large pot. Wash the soup chicken under cold running water and season with salt inside and out. Put the chicken into the boiling water and let it boil for 1 1/2 - 1 3/4 hours. Add the bacon to the soup about 30 minutes before the end of the cooking time and bring to the boil. In the meantime clean or peel and wash the remaining carrots, leek and potatoes. Slice carrots and leek, cut potatoes into pieces. Take chicken and bacon out of the broth and pour the broth through a sieve. Put back into the pot, add vegetables and potatoes and bring to the boil. Simmer for 15-20 minutes. Meanwhile wash parsley, dab dry and chop except for something to garnish. Remove chicken from skin and bone and cut into bite-sized pieces. Cut bacon into 4 slices. Warm the meat and bacon in the hot soup. Season soup with salt and pepper and arrange in a tureen. Serve sprinkled with parsley and garnished

2. 2

   Terrine: Eschenbach

3. 3

   Plate: Valkyrie

Nutrition Facts

KCAL
630 kcal

CARBS
20 g

FATS
38 g

PROTEINS
51 g