In a large stock pot, over high heat, add the oil.
When the oil is hot, add the onions, carrots, and celery.
Saute for 2 to 3 minutes.
Add the remaining ingredients and bring to a boil.
Reduce the heat to low and simmer for about 2 hours.
Remove the stock from the heat and skim off any scum that is on the surface.
Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.
Courtesy of Emeril Lagasse
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: Servings|
|Calories from Fat: 3 (21%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.2mg||0 %|
|Potassium 68.6mg||2 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.9g|
|Protein 0.3g||0 %|
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Calories per serving: 14
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