Print
Email
Add a photoServings: 1
Ingredients
- 4 lb Chicken backs, necks
- 4 quart Water
- 2 x Carrots, quartered
- 1 lrg Onion, quartered
- 2 med Celery stalks, trimmed quartered
- 5 x Peppercorns
- 1 x Clove garlic (optional)
Directions
- Add in chicken to cool water, bring to boil and turn down heat. Add in vegetables, simmer, skimming foam as needed. Simmer partially covered for 2 - 6 hrs, add in pepper corns and garlic last hour. When stock is done strain through a double layer of dampened cheesecloth and chill, covered, over night. Next day carefully skim off fat. Stock will keep for about 3 days refrigerated or possibly about 3 months frzn.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4106g | |
| Calories 114 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 289mg | 12% |
| Potassium 740mg | 21% |
| Total Carbs 25.99g | 7% |
| Dietary Fiber 6.5g | 22% |
| Sugars 12.2g | 8% |
| Protein 3.15g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
