This is brown chicken stock from Mario Batali used in his recipes
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 10 | ||
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Calories: 395 | ||
Calories from Fat: 251 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 120.7mg | 37 % | |
Sodium 144.8mg | 5 % | |
Potassium 423mg | 11 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.9g | ||
Protein 29.5g | 42 % | |
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: 395
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