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Master Chicken Stock

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Recipe

Master Chicken Stock recipe

 

Yield

12 servings

Prep

10 min

Cook

4 hrs

Ready

4 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 pounds chicken
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1 small onions
stuffed with two cloves
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2 leeks
halved lengthwise
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2 medium carrots
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1 celery stalks
halved
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2 teaspoons salt
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6 parsley sprigs
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1 garlic cloves
unpeeled
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1 bay leaves
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Ingredients

Amount Measure Ingredient Features
1.8 kg chicken
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1 each onions
stuffed with two cloves
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2 each leeks
halved lengthwise
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2 each carrots
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1 each celery stalks
halved
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1E+1 ml salt
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6 each parsley sprigs
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1 each garlic cloves
unpeeled
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1 each bay leaves
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Directions

In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth.

Add ½ cup cold water, bring the stock to s simmer, and skim any froth.

Add the onion, the leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.

Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.

Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours.

Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.

Chill the stock and remove the fat. The stock may be frozen.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 59334% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 269mg 90%
Sodium 1067mg 44%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 176g
Vitamin A 72% Vitamin C 5%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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