Serves: 8
Total Calories: 1,419
1. In a large soup pot, combine broth, wine, bay leaves, thyme, salt, and pepper. Let simmer over medium heat while you prepare the chicken.
2. Stuff the cavity with 1/3 each of the carrots, turnips, and parsnips then truss. Add the stuffed chicken to the soup pot and poach, covered, over low heat for 30 minutes.
3. Add remaining vegetables with the leeks and continue to simmer for 25 to 30 minutes, or until juices run clear when the chicken is pierced with a fork.
4. Remove chicken and vegetables to a serving platter. Carve the chicken, remove the skin, and surround the sliced meat with poached vegetables to serve.
EXCHANGES
3 Lean Meat
NUTRITION FACTS
Calories 226
Calories from Fat 62
Total Fat 7 grams
Saturated Fat 2 grams
Cholesterol 75 milligrams
Sodium 138 milligrams
Total Carbohydrate 13 grams
Dietary Fiber 3 grams
Sugars 6 grams
Protein 26 grams
This Poached Chicken With Bay Leaves recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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