Chicken Stock - Master Chefs

4 hours Prep: 20 minutes Cook: 3 hours

1410 calories per serving view nutrition facts

4 quarts suggest servings

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Ingredients

5	pounds	chicken	parts, (backs, necks, carcasses, and giblets), (no , livers)
2	large	onions	coarsely chopped
2	medium	carrots	peeled, trimmed, coarsely chopped
2	large	celery	stalks, with leaves,, trimmed, coarsely chopped
2	each	garlic	cloves, crushed
1	bunch	parsley leaves	stems
2	each	thyme sprigs	or
1	pinch	thyme	dried
1	each	bay leaf
1/2	teaspoon	salt	coarse
6	each	peppercorns

Directions

Wash chicken parts well and place them in a large stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the peppercorns.

Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth.

Gently press the solids to extract all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the surface.

Discard the fats.

Pour the stock into containers for storage, label and date.

Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.

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Nutrition Facts

Serving Size 693g

Amount per Serving

Calories 1410 48% of calories from fat

	% Daily Value*
Total Fat 75.0g	115%
Saturated Fat 21.0g	103%
Trans Fat 0.0g
Cholesterol 511mg	170%
Sodium 873mg	36%
Total Carbohydrate 12.0g	4%
Dietary Fiber 3.0g	11%
Sugars 5.0g
Protein 162.0g	324%

Vitamin A	139%		Vitamin C	48%
Calcium	19%		Iron	51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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