I’ve loved brussel sprouts since I was little (yes I know, weird kid). Back then I ate them boiled with salt or smothered in melted cheese at home, but only very rarely did you find them on a restaurant menu. Now I eat them sautéed or roasted and they are on nearly every bistro and gourmet pub menu. Brussel sprouts are all the rage. Thank goodness everyone else has caught on! This recipe is the go-to in my house – roasted with the balsamic for a touch os sweetness and the almonds for a little extra crunch.
Servings: 4
Total Time: 45 minutes
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
2 lbs of brussel sprouts, stemmed and cut into about 1.5″ chunks (keep all the loose leaves, they’re the best crispy part!)
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1/4 C sliced almonds
salt and pepp
Preparation
- First, we have to make the stock – put the entire chicken in a large pot (at least 7 quarts).
- Add salt, black pepper, parsley, herbes de Provence, about 2 stalks of celery cut in 1″ pieces (I used the leafy parts and inside parts that aren’t all that great for eating), and 2-3 carrots cut into 1″ pieces (I use the ones that are skinnier or drier than the rest).
- Add enough cold water to cover the chicken.
- Bring the chicken to a boil, the reduce heat and simmer for about 30 minutes. Skim off any residue that rises to the surface and discard.
- While the chicken is cooking, peel and cut the rest of the carrots and celery if you haven’t done so already.
- Remove the chicken and put in a bowl to cool (and catch extra juices)
- Strain the broth, discard the vegetables, and return the broth to the pot.
- Taste the broth – add salt/pepper/etc. to taste. If it’s too salty for you, add more water (I tend to like my broths much more plain than most people, so you don’t be afraid to add salt if you want to!)
- Add the carrots and celery (and rice, if using) to the broth. Bring to a boil and cook for about 10 minutes, or until carrots are soft (not mushy!)
- When chicken is cool enough, shred the meat and add to the pot (this takes me forEVER, but it tastes much better than pre-cut chicken). Discard the carcass (or use for another broth/stock)
- Taste the broth again and adjust seasoning/water content if necessary.
- Stir in the spinach until it wilts and serve.
- Store in the refrigerator for up to two weeks or in the freezer in airtight containers for a few months (label your containers with the contents and date!)
Nutrition Facts
(no Rice)
Calories: 167
Fat (g): 3
Carbs (g): 10
Sugar (g): 5
Protein (g): 30
Cholesterol (mg): 60
Sodium (mg): 390
Potassium (mg): 560
Fiber(g): 3.3
Vitamin A (%): 275
Vitamin C (%): 35
Calcium (%): 11
Iron (%): 15.5
Nutrition Facts
(with Rice)
Calories: 193
Fat (g): 3
Carbs (g): 15.5
Sugar (g): 5.2
Protein (g): 30.2
Cholesterol (mg): 62.5
Sodium (mg): 260
Potassium (mg): 590
Fiber(g): 3.5
Vitamin A (%): 275
Vitamin C (%): 35
Calcium (%): 11
Iron (%): 16.5
*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.