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Add a photoServings: 8
Ingredients
- 1 x Chicken (3 1/2 pounds) or possibly 3 pounds chicken wings and backs
- 1 med Onion, unpeeled
- 3 x Garlic cloves, unpeeled
- 1 x Celery stalk or possibly leafy tops of 3 celery stalks
- 1 x Carrot, scrubbed, unpeeled
- 2 x Bay leaves
- 1 tsp Black peppercorns Salt, to taste
Directions
- The chicken can be left whole or possibly cut up into 6 to 8 pcs. Combine all the ingredients in a medium-large pot or possibly Dutch oven. Bring to a boil over high heat. Reduce the heat at once to low. Simmer, partly covered, till the meat is barely tender, about 30 min. Remove the chicken from the stock.
- Strain through a fine sieve and skim the fat, discarding the solids in the sieve.
- Can be stored, tightly covered, 4 to 5 days in the refrigerator, or possibly indefinitely in the freezer.
- Yield: 8 to 9 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 341 | |
| Calories from Fat 210 | 62% |
| Total Fat 23.26g | 29% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 117mg | 5% |
| Potassium 347mg | 10% |
| Total Carbs 2.26g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.94g | 1% |
| Protein 28.97g | 46% |
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