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Chicken Stock
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Rating: 4.0/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 818
% Daily Value**
Total Fat 45g
Saturated Fat 13g
Unsaturated Fat 9g
Cholesterol 482mg
Sodium 664mg
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 2g
Protein 98g
Vitamin A  71%Vitamin C  6%
Calcium  6%Iron  25%
Potassium  88%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Stock

Recipe Tags: Poultry Recipes

Date Added: January 05, 2019


6 Peppercorns whole or ground
1 Bay Leaf (optional)
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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1. Wash chicken parts well and place them in a large stockpot.

2. 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.

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

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

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

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

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

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

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

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

11. 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 71% 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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