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Ingredients
- 5 lb Chicken, parts, (backs, necks, carcasses, and giblets), (no livers)
- 2 lrg Onions, coarsely minced
- 2 med Carrots, peeled, trimmed coarsely minced
- 2 lrg Celery, stalks, with leaves, trimmed, coarsely minced
- 2 x Garlic, cloves, crushed
- 1 bn Parsley, stems
- 2 x Thyme, sprigs, Or possibly
- 1 pch Thyme, dry
- 1 x Bay leaf
- 1/2 tsp Salt, coarse
- 6 x Peppercorns
Directions
- Preheat your oven to 450 F.
- Roast the chicken bones in a roasting pan in the oven for 30 min, then add in the vegetables and roast for 15 min more.
- Transfer everything to a stockpot.
- Deglaze the roasting pan with a little water, scraping up the little browned bits, and add in them to the stockpot.
- Add in cool water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.
- Lower the heat and add in all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hrs. Add in water as needed to cover the ingredients and skim when necessary.
- Add in peppercorns for the last fifteen min of the simmering process.
- Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.
- Throw away the solids and cold the liquid to room temperature.
- Chill till chilled and lift off the solid fat which forms at the surface. Throw away the fats.
- Pour the stock into containers for storage, label and date.
- Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.
- Yield: 3 to 4 qts
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 682g | |
| Recipe makes 3 servings | |
| Calories 1169 | |
| Calories from Fat 701 | 60% |
| Total Fat 77.79g | 97% |
| Saturated Fat 22.26g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 386mg | 129% |
| Sodium 807mg | 34% |
| Potassium 1334mg | 38% |
| Total Carbs 14.65g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.25g | 4% |
| Protein 97.43g | 156% |
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