Receta Chicken Stock For Soup
Raciónes: 1
Ingredientes
- 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)
Direcciones
- 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.
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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% |