In a small rondo heat oil and add in celery, carrots and onion. Sweat vegetables until they begin to soften, you are not looking for color. Add in tomato paste and roasted garlic and cook for an additional 2 minutes. Add both wines and let cook for 2 minutes to cook off alcohol a bit. Mix the chicken base into warm water and add to pot. Season with salt and add peppercorns and bay leafs. Reduce this by a quarter and then add in rosemary and thyme, cook an additional 15 minutes. Cool
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|Serving Size: 1 Serving (7775g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 52 (4%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 1282.4mg||44 %|
|Potassium 6344.3mg||167 %|
|Total Carbohydrate 190.1g||56 %|
|Dietary Fiber 40.9g||164 %|
|Sugars, other 149.2g|
|Protein 32.8g||47 %|
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Calories per serving: 1360
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