In a Dutch oven, combine water, chicken, carrots, onions, garlic and bay leaves; bring to a boil oer medium-high heat. Skim the foam fromt he top; reduce the heat to lowe. Cook for 2 hours, or until stockhas a rich chicken flavor.
Strain the stock through a colander, pressing the ingredients to extract their flavor. Save the chicken for another use; discard the vegetables. Refrigerate the stock overnight; skim off and discard any solidified fat before using.
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|Serving Size: 1 recipe (3627g)|
|Recipe Makes: 1|
|Calories from Fat: 11 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 242.4mg||8 %|
|Potassium 775.5mg||20 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 29.5g|
|Protein 4.6g||7 %|
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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: 164
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