transfeering carbs?

[Momof3greatgirls]

Good morning everyone!

Last night I made a roast chicken. I placed red onion in and around the chicken, along with taters for the family and some carrots. When It was done, I took out the chicken, strained everything out of the broth and made gravy by reducing with a touch of heavy cream and sour cream at the end. When I put it over my chicken I was suprised at how sweet it was ( and soooo good ). I would have sworn that someone had actually put sugar in it. Is this from the onions and carrots? if so what must the carb count be? Or was it just that I have never gone 4 weeks without sugar, or soda and am just noticing the natural sweetness to meats?

Thanks you all for your help.

Amy

[MotherOfGizmo]

Its probably a little of both!

I have yet to figure out how to count the carbs that may seep out into the broth though.

[2big4mysize]

noboby has seen a chart of leeched carbs for watersoluble veggies but as we all saw in jr high bio class potaotes do leech a lot. next time try the chicken in one pot and the veggies in another if the extra amount of carbs causes you any blood sugar issues otherwise just chalk it up as carbs you can handle and know they are there too.