Homemade Chicken Stock ( 1/3 recipe)
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months
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Serving Size: 1 Serving (439g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 844 | ||
Calories from Fat: 514 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.1g | 76 % | |
Saturated Fat 16.3g | 82 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 283.5mg | 87 % | |
Sodium 285mg | 10 % | |
Potassium 875.6mg | 23 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 5.6g | ||
Protein 71.2g | 102 % | |
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: 844
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