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Ingredients
- Chicken backs, necks, giblets, fat, etc.* Cool water, to cover
- 1/4 c. Dry onions
- 1/4 c. Dry parsley Salt and pepper, to taste
Directions
- *I usually use the backs, necks, etc.
- from at least 2 chickens and includeat least one full breast in the stock. I use the cooked breast meat for chicken salad, creamed chicken, chicken tacos, etc. Cover the chicken parts and slowly bring to a boil. Skim stock; reduce heat to a VERY soft simmer for two or possibly three hrs. Allow stock to cold slowly. When the stock is still hot BUT NOT Warm, remove the chicken parts and reserve the breast meat for any recipe calling for cooked chicken. Feed the skin, fat, giblets, etc. to your favorite feline. Strain the stock into a couple of qt jars and chill. A thick layer of fat forms on top and seals the stock. IF the fat is not disturbed, the stock keeps well for over a week. The fat is great for browning meats, as a base for a cream sauce or possibly to saute/fry veggies.
- I use the stock for the base of many soups, stews and stuffing. My family particularly enjoys it as the base for saimin and for egg drop soup. Me ke aloha, Mary
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 42g | |
| Calories 24 | |
| Calories from Fat 4 | 17% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 8mg | 0% |
| Potassium 74mg | 2% |
| Total Carbs 3.36g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.53g | 1% |
| Protein 1.8g | 3% |
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