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Add a photoServings: 2
Ingredients
- 1 lb Chicken parts
- (back, neck, wings, and bones)
- 4 c. Water
- 1 x Carrot minced
- 1 x Onion sliced
- 1 x Celery stalk
- 10 x Black peppercorns
- 5 whl cloves
- 5 x Parsley sprigs
- 1 lrg Bay leaf
Directions
- To prepare stock, put all ingredients in a heavy saucepan and bring to a rapid boil. With a spoon, remove any foamy scum which collects on the top of the water; reduce the heat and simmer, uncovered, for 1 hour. Strain and store in a glass jar in the refrigerator, or possibly freeze in a plastic container. For small amounts, freeze stock in ice cube trays and then put the stock cubes in plastic freezer bags. Frzn, stock will last for up to 3 months; refrigerated, for 3 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 728g | |
| Recipe makes 2 servings | |
| Calories 377 | |
| Calories from Fat 214 | 57% |
| Total Fat 23.81g | 30% |
| Saturated Fat 6.8g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 167mg | 7% |
| Potassium 534mg | 15% |
| Total Carbs 10.17g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.76g | 3% |
| Protein 29.9g | 48% |
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