Try this Pretty Quick Chicken Stock (Mf) recipe, or contribute your own.
Suggest a better descriptionIn a tall stock pot heat the vegetable oil. Add the chicken and saute over moderate heat for about 5 minutes or until browned. Remove and set aside. Add the onions and saute until golden. Return chicken to stockpot with 1/4 cup of water. Cover and simmer over very low heat for 20 minutes or until chicken has given off its liquid. Add carrot, celery, remaining water and bouquet garni. Slowly bring water to a boil, skimming on occasion and simmer for 30 minutes longer. Strain, discard the solids and cool to room temperature. Refrigerate and remove fat the following day. Reheat to adjust the seasoning. Yield: about 2 quarts Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6749 From: 4paws@netrax.net (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:17 -0500
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1873g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 17 | ||
Calories from Fat: 2 (12%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.5mg | 1 % | |
Potassium 98.6mg | 3 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 3g | ||
Protein 0.8g | 1 % | |
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: 17
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.