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Nutrition Facts
Serving Size 1 quarts 245g Recipe makes 2 1/2 quarts) The following items or measurements are not included below: 4 whole cloves chicken carcasses
Calories 85
Calories from Fat 3		(3%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 82mg		3%
Potassium 483mg		13%
Total Carbohydrate 19.8g		6%
	Dietary Fiber 3.9g	15%
	Sugars 7.4g
Protein 2.4g		4%
how is this calculated?

Chicken Stock

Recipe #367390 | 1 hour | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef mariajane
Apr 22, 2009

Homemade Chicken stock provides a flavorful base for a range of soups, stews, asnd braises. Enterprising home cooks can have fresh stock on hand simply by make the stock ahead and freezing it in small freezer bags to use as needed.

2 1/2 quarts (change servings and units)

Ingredients

2 white onions
4 whole cloves
bouquet garni
6 lbs chicken carcasses
2 large carrots, peeled and corrsely chopped
3 stalks celery, coarsely chopped
10 garlic cloves
1 tablespoon whole black peppercorn

Directions

1
Coarsely chop one of the onions. Stud the other onion with the 4 cloves.
2
In a stockpot, combine all the ingredients and add water just to cover (about 3 3/4 quarts). Bring to a hard boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. Reduce the heat to low and simmer, umcovered for 1 - 1 1/2 hours, reducing the liquid only slightly. Continue to slim off any foam that floats to the top during simmering.
3
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the contents of the sieve. use immediately, or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month. Lift any solidified fat from the surface of the chilled stock before using.