Try this Basic Recipe for Chicken Stock recipe, or contribute your own.
Suggest a better descriptiontie all sachet ingredients up in a cheesecloth bag then drop in stock. Makes 1 Gallon 1. Rinse the Bones. 2. Combine Bones & Water. 3. Bring them slowly to a boil. 4. Skim the Scum off of the surface! 5. Simmer very gently for 5-6 hours 6. add the Mire Poix, Sachet depices, and salt. simmer additional 1-2 hours. 7. Strain, Cool, Store or Use right away. This is a very good recipe for a basic chicken stock. Try it and I am sure you will find your stock much more clear. Posted to recipelu-digest Volume 01 Number 440 by CuisineArt
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Serving Size: 1 Serving (5220g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 432 | ||
Calories from Fat: 13 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 358.8mg | 12 % | |
Potassium 1988.9mg | 52 % | |
Total Carbohydrate 100g | 29 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 79.3g | ||
Protein 11.9g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 432
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