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Pressure Chicken Stock















Trans-fat Free, Low Carb


1 ½ pounds chicken
8 cups water
1 teaspoon salt
1 each onions
peeled, sliced
1 each carrots
2 tablespoons sherry
1 ½ tablespoons vegetable oil


Wipe chicken pieces with damp cloth and dry; place in cooker and add water.

Add salt, onion and carrot. Add celery. Bring to boil then skim.

Cover. Cook over high heat until pressure is reached.

Reduce heat; cook 15 min.

Cool cooker naturally. place under running water to cool.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 700g (24.7 oz)
Amount per Serving
Calories 38741% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 810mg 34%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 99g
Vitamin A 53% Vitamin C 5%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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