Place chicken bones, chopped onion, celery and carrot in a large pot. Cover with water, adding a little more if needed. Add the peppercorns and salt, bring to a simmer. Skim any "foam" that rises to the surface and discard. Simmer for 1 1/2 hours. Strain and use the clear liquid, discarding the bones and vegetables. If time permits, refrigerate the broth overnight and remove any fat that solidifies on top. Can be frozen for later use. Recipe by: Super Food Ideas (Aussie Magazine)
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|Serving Size: 1 Serving (3159g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 106.9mg||4 %|
|Potassium 469.3mg||12 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 13.1g|
|Protein 2.1g||3 %|
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Calories per serving: 75
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