Try this Basic Stock for Soups recipe, or contribute your own.
Suggest a better descriptionIt comes from Simple and Delicious Chinese Cooking Cookbook. Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2 hours. Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions. Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period. Makes 7 to 8 cups. Posted by Claire Carter. Courtesy of Fred Peters.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 301 | ||
Calories from Fat: 213 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 31 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 82.5mg | 25 % | |
Sodium 88.3mg | 3 % | |
Potassium 252.2mg | 7 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.1g | ||
Protein 20.5g | 29 % | |
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: 301
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