21 Ingredients
  • 1 (4-pound) whole chicken
  • 10 cup water
  • 4 cups unsalted chicken stock
  • 1 tablespoon black peppercorns
  • 3 celery stalks, coarsely chopped (about 6 ounces)
  • 2 carrots, cut into 1-inch pieces (about 5 ounces)
  • 2 bay leaves
  • 1 onion, peeled and cut into wedges (about 10 ounces)
  • 1/2 bunch fresh flat-leaf parsley (about 2 ounces)
  • 3 tablespoons butter, divided
  • 1 cup chopped onion
  • 1/4 cup sliced celery
  • 1 carrot, halved lengthwise and sliced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 teaspoon baking soda
  • 6 tablespoons nonfat buttermilk
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons chopped fresh flat-leaf parsley
Nutrition
495
25% daily value
8 servings
                                       
                                            low-​carb
     

Fat

44% 29

Saturated

49% 10

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 5

Carbs

8% 24

Carbs (net)

- 21

Fiber

12% 3

Sugars

- 4

Sugars, added

- 0

Protein

69% 35

Cholesterol

43% 128

Sodium

26% 614

Calcium

10% 98

Magnesium

14% 58

Potassium

15% 711

Iron

19% 3

Zinc

24% 3

Phosphorus

47% 329

Vitamin A

37% 336

Vitamin C

24% 21

Thiamin (B1)

23% 0

Riboflavin (B2)

29% 0

Niacin (B3)

85% 14

Vitamin B6

53% 1

Folate equivalent (total)

24% 95

Folate (food)

- 52

Folic acid

- 26

Vitamin B12

26% 1

Vitamin D

125% 19

Vitamin E

6% 1

Vitamin K

129% 154

Sugar alcohols

- 0

Water

- 624
Comments
 
×