Try this Baileys Chicken Stock recipe, or contribute your own.
Suggest a better descriptionSelect a stockpot large enough to comfortably hold all the above ingredients. Place the chicken, veal knuckle, and water in pot and bring to a boil. Skim foam, and add all the other ingredients. Bring back to a boil and reduce to the lowest possible heat; you want this to be barely simmering. Continue cooking for about 2 l/2 hours, skimming occasionally as necessary. Strain the cooked stock through a damp cheesecloth - lined colander. Discard all solids. Cool and refrigerate the stock. When fat has congealed on top, remove and discard it. SOURCE: Lee Baileys Soup Meals (1989:isbn0517573040) Notes: Makes 3-1/2 to 4 quarts. The stock may be used as is or frozen. Recipe by: Lee Baileys Soup Meals: Cold-Weather Posted to MC-Recipe Digest V1 #1049 by KitPATh
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 10 | ||
Calories from Fat: 1 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.3mg | 0 % | |
Potassium 51.1mg | 1 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.5g | ||
Protein 0.4g | 1 % | |
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: 10
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