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Put 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|
|Calories from Fat: 611 (58%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1050
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