Advertisement
Ingredients
- 1chicken, 3½ pounds cleaned weight
- Salt to taste, if desired
- 3cups fresh or canned chicken broth
- 4cups water
- 6peppercorns
- 1bay leaf
- ¼teaspoon dried thyme
- ¼pound yellow turnips (rutabagas)
- 8small white onions (not pearl onions), about ½ pound, peeled
- 12small baby carrots, about ½ pound, trimmed and scraped
- ¾pound brussels sprouts, trimmed and split lengthwise
- 1pound kielbasa (Polish sausage), cut crosswise into 4 pieces of equal size
- 8scallions, ends trimmed
Nutritional analysis per serving (6 servings)
806 calories; 31 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 89 grams carbohydrates; 6 grams dietary fiber; 70 grams sugars; 44 grams protein; 1827 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Ideally, the chicken should be trussed, but it is not essential. Put the chicken in a kettle and add salt, broth, water, peppercorns, bay leaf and thyme. Bring to a boil and cover closely. Let simmer 30 minutes.
- Step 2
Meanwhile, peel the turnips and cut them into rectangles measuring about 1½ inches long and ½ inch wide. Add them to the kettle. Add the onions, carrots and brussels sprouts. Cook 10 minutes.
- Step 3
Add the sausage and scallions and cover. Let cook 5 minutes. Carve the meats and serve with vegetables and a little stock.
Private Notes