** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat the oven to 400 F In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally.
2. Transfer bones and trimmings to a stockpot, and degrease the roasting pan.
3. Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits.
4. Pour these deglazed juices into the stockpot.
5. Add remaining ingredients and water to cover.
6. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently.
7. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth.
8. Gently press solids to extract all of the liquid, discard the solids.
9. Cool. Remove fat from surface. Stock can be stored for up to a week in a refrigerator.
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Dietary Notes:
This recipe is very low-sodium with 35.8mg 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 23.8 per serving
This recipe is high in Vitamin A with 61% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Garlic, Celery, Onion allergies.
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