- Portion size 2 servings
- Credits : Canadian Living Magazine: October 2009
Ingredients
Method
In large stockpot, combine hen, carrots, onions, celery, mushrooms, garlic, parsley, salt, peppercorns and bay leaves; pour in water. Cover and cook over low heat for 4 hours, skimming off foam occasionally. (Or cook in slow cooker on low heat for 8 to 10 hours.)Discard hen. Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat.
Nutritional facts Per 1 cup (250 mL) : about
- Sodium 175 mg
- Protein 5 g
- Calories 39.0
- Total fat 1 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 4.0
- Folate 2.0
- Calcium 1.0
