Preheat your oven to 450 F. Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot. Deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andrees Mediterranean Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Quart (667g)|
|Recipe Makes: 3|
|Calories from Fat: 632 (57%)|
|Amt Per Serving||% DV|
|Total Fat 70.2g||94 %|
|Saturated Fat 20.1g||100 %|
|Monounsaturated Fat 28.9g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 345mg||106 %|
|Sodium 785.3mg||27 %|
|Potassium 1515.2mg||40 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 19.1g|
|Protein 89.6g||128 %|
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: 1106
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!