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Ingredients
1 chicken, 3 ½ pounds cleaned weight
Salt to taste, if desired
3 cups fresh or canned chicken broth
4 cups water
6 peppercorns
1 bay leaf
¼ teaspoon dried thyme
¼ pound yellow turnips (rutabagas)
8 small white onions (not pearl onions), about ½ pound, peeled
12 small baby carrots, about ½ pound, trimmed and scraped
¾ pound brussels sprouts, trimmed and split lengthwise
1 pound kielbasa (Polish sausage), cut crosswise into 4 pieces of equal size
8 scallions, ends trimmed
Nutritional analysis per serving (4 to 6 servings)
24 grams carbs; 202 milligrams cholesterol; 764 calories; 21 grams monosaturated fat; 10 grams polyunsaturated fat; 16 grams saturated fat; 52 grams fat; 6 grams fiber; 1827 milligrams sodium; 51 grams protein; 10 grams sugar
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.
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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 1 ½ 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