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Master Chicken Stock

 

Master Chicken Stock recipe
18

Yield

12

servings

Prep

10

min

Cook

4

hrs

Ready

4

hrs

Trans-fat Free, Low Carb
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 59334% of calories 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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