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Basic Stock

 

21

Yield

10

servings

Prep

20

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 ½ pounds chicken pieces
1 ½ pounds pork ribs
15 cups water
3 pieces ginger
fresh, unpeeled and crushed
*
3 each scallions, spring or green onions
each tied into a knot
3 tablespoons rice wine
chinese

Directions

Trim off any excess fat from the chicken and spareribs.

With a sharp knife, chop them into large pieces.

Place the chicken and spareribs in a large pot or pan with the water.

Add the ginger and scallion knots.

Bring to a boil and, using a strainer, skim off the froth.

Reduce the heat and simmer, uncovered, for 2 to 3 hours.

Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine or sherry and return to a boil.

Simmer for 2 to 3 minutes.

Refrigerate the stock when cool.

It will keep for up to 4 to 5 days.

Alternatively, it can be frozen in small containers and defrosted when required.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1251g (44.1 oz)
Amount per Serving
Calories 109162% of calories from fat
 % Daily Value *
Total Fat 75g 115%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 356mg 119%
Sodium 401mg 17%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 192g
Vitamin A 8% Vitamin C 4%
Calcium 14% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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