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Add a photoServings: 8
Ingredients
- 1 x 3 1/2 lb. chicken (3 1/2 to 4)
- 1 x onion coarsely minced
- 1 med carrot coarsely minced
- 1 x bay leaf
- 6 x hole cloves
Directions
- Cut chicken in to 9 pcs; legs, thighs, breast pcs, wings and back bone. Use the neck if available but reserve the liver for another use. Combine all of the ingredients plus 2 qts water in a large pot. An eight qt pot is best. Bring mix to a boil. Simmer for 40 min. Do not bother skimming the fat and the foam as it it rises to the surface. The stock will be strained after cooking. Remove chicken pcs and use in another recipe. Remove stock from heat and taste. It should have a nice chicken flavor as well as a nice color. Strain using a quadruple thickness of cheesecloth. Salt very lightly as stock may be reduced for another recipe that would render it over salted. The broth can now be used or possibly immediately refrigerated. If you plan to chill the stock cold it to room temperature before putting it in the refrigerator. Remove the congealed fat layer on top of the broth before reheating. Stock can also be frzn.
- Makes a scant 2 qts chicken stock.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 8 servings | |
| Calories 299 | |
| Calories from Fat 184 | 62% |
| Total Fat 20.39g | 25% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 100mg | 4% |
| Potassium 297mg | 8% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.85g | 1% |
| Protein 25.34g | 41% |
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