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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 1090
% Daily Value**
Total Fat 60g
93%
Saturated Fat 17g
27%
Unsaturated Fat 11g
Cholesterol 642mg
214%
Sodium 885mg
37%
Total Carbohydrate 5g
2%
Dietary Fiber 1g
5%
Sugars 2g
Protein 131g
Vitamin A  94%Vitamin C  8%
Calcium  8%Iron  33%
Potassium  117%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brown Chicken Stock

Recipe Tags: Poultry Recipes

Date Added: June 11, 2009

Ingredients:

1 Bay Leaf broken in half
6 Peppercorns black
2 Carrots peeled
1 Bunch Parsley stems
1/2 Teaspoon Salt coarse
2 Onions coarsely chopped
1 Pinch Thyme Leaves dried
5 Pounds Chicken Breasts parts
2 Celery stalks
2 Garlic cloves
2 Thyme Leaves sprigs
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Directions:

1. Preheat your oven to 450 F Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more.

2. Transfer everything to a stockpot. Deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.

3. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.

4. Lower the heat and add all of the remaining ingredients except the peppercorns.

5. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.

6. Add peppercorns for the last fifteen minutes of the simmering process.

7. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth.

8. Gently press the solids to extract all of the liquid possible.

9. Discard the solids and cool the liquid to room temperature.

10. Refrigerate until chilled and lift off the solid fat that forms at the surface.

11. Discard the fats. Pour the stock into containers for storage, label and date.

12. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.

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Dietary Notes:
This recipe is high in Vitamin A with 94% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Garlic, Celery, Onion allergies.
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