Try this Chicken Stock - Great Chefs recipe, or contribute your own.
Suggest a better descriptionPut the chicken pieces, celery, carrots, onions, parsley and salt into a pot and cover with water. Bring to a boil, reduce heat and simmer for 2 hours or more. Skim fat and strain. Stock will keep well in a refrigerator for up to five days. Frozen, it can be stored for two or three months. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
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Serving Size: 1 Quart (684g) | ||
Recipe Makes: 2 | ||
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Calories: 1050 | ||
Calories from Fat: 611 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.9g | 91 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 28g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 336mg | 103 % | |
Sodium 410.5mg | 14 % | |
Potassium 1407.4mg | 37 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 14.6g | ||
Protein 85.9g | 123 % | |
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: 1050
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