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Suggest a better descriptionPREPARATION and COOKING: Adjust oven rack to high position and heat the broiler. Peel and halve the onion and broil until charred; set aside. Remove fat from chicken parts and beef ribs. Put them and veal bones in a 6-quart soup kettle with salt and 4 quarts of cold water. Slowly bring to a boil. Halve the celery and carrots, quarter the celery root; add them to the soup kettle along with the remaining ingredients and simmer for 3 1/2 to 4 hours, skimming frequently until stock reduces to 2 quarts. Strain broth, discarding solids. (Can cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb P38 ] Posted by Fred Peters.
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Serving Size: 1 Serving (630g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 369 | ||
Calories from Fat: 200 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 143.4mg | 5 % | |
Potassium 862.5mg | 23 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 13.1g | ||
Protein 24.5g | 35 % | |
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: 369
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