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Quick Chicken Stock

 

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.
9

Yield

4

servings

Prep

30

min

Cook

90

min

Ready

120

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

5 pounds chicken bones
and backs
*
2 each onions
peeled
1 each leeks
*
1 each carrots
2 each celery
stalks
8 each parsley leaves
sprigs
*
1 each bay leaves
*
2 each cloves
whole
*
1 teaspoon thyme
dried
*

Directions

Combine all ingredients in a 6 quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1½ hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large strainer lined with a double thickness of cheesecloth. Refrigerate the stock until the fat solidifies, then remove and discard fat. Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze.

Makes 4 cups.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 314% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 53% Vitamin C 9%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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