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Ingredientes

Cost per recipe $1.04 view details

Direcciones

  1. 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%
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