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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Chicken Stock

Recipe Tags: Poultry Recipes

Date Added: December 08, 2009

Ingredients:

1 Tablespoon Olive Oil or lard
1 Onion peeled and quartered
1 Unit Carrot peeled and chopped
2 Unit Stalks Of Celery chopped
1 Unit Garlic cut in half
1 Unit Bouquet Garni tied up in cheesecloth, consisitng of:
2 Pounds Bones rinsed in cold water
4 Quarts Water
1 Unit Pepper (to taste)
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Directions:

1. In a large stock pot, over high heat, add the oil.

2. When the oil is hot, add the onions, carrots, and celery.

3. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil.

4. Reduce the heat to low and simmer for about 2 hours.

5. Remove the stock from the heat and skim off any scum that is on the surface.

6. Strain the stock through a large fine-mesh sieve.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Garlic, Celery, Onion, Olive Oil allergies.
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