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Wash chicken parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andrees Mediterranean Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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|Serving Size: 1 Serving (2869g)|
|Recipe Makes: 1|
|Calories from Fat: 3062 (59%)|
|Amt Per Serving||% DV|
|Total Fat 340.2g||454 %|
|Saturated Fat 97.4g||487 %|
|Monounsaturated Fat 140.5g|
|Polyunsanturated Fat 73.3g|
|Cholesterol 1680mg||517 %|
|Sodium 2961.6mg||102 %|
|Potassium 6212.6mg||163 %|
|Total Carbohydrate 84.3g||25 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 57.6g|
|Protein 429.1g||613 %|
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Calories per serving: 5169
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