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Add a photoServings: 1
Ingredients
- 2 lb Chicken Bones rinsed
- 2 x Onions roughly minced
- 2 x Carrots roughly minced
- 3 stalk Celery roughly minced
- 4 sprg Thyme
- 8 c. Water 2 L/64 fl ounce
- 1 x Bay Leaf
Directions
- In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add in the bay leaf. Reduce
- the heat and simmer for 4 to 6 hours, or possibly till the stock is richly flavored.
- Strain through a fine sieve into a bowl and use imediately or possibly allow to cold to room temp before refrigerating.
- This stock deeps in the refrigerator for up to 1 week or possibly can be frzn.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3049g | |
| Calories 1431 | |
| Calories from Fat 621 | 43% |
| Total Fat 68.91g | 86% |
| Saturated Fat 19.86g | 79% |
| Trans Fat 0.87g | |
| Cholesterol 464mg | 155% |
| Sodium 708mg | 30% |
| Potassium 2620mg | 75% |
| Total Carbs 41.97g | 11% |
| Dietary Fiber 13.2g | 44% |
| Sugars 15.68g | 10% |
| Protein 156.53g | 250% |
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