1. Bring the water to a boil in a stockpot.
2. Add the chicken and return to a boil, skimming any impurities, for 15 minutes. Add the yam, carrots, parsnips, and celery. Reduce the heat to medium-low and gently simmer for 1 1/2 hours.
3. Add the dill, parsley, and lemon zest and simmer for 3 minutes.
4. Remove from the heat and let it stand for an hour, then strain. Store stock in the refrigerator for up to 2 days or freeze for up to 1 month.
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|Serving Size: 1 (567g)|
|Recipe Makes: 1|
|Calories from Fat: 14 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 257.5mg||9 %|
|Potassium 1941.6mg||51 %|
|Total Carbohydrate 73.5g||22 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 52.8g|
|Protein 5.9g||8 %|
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Calories per serving: 310
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