Add as much chicken as possible--this calls for 3 5 pound roasting chickens.
Place in a 16 to 20 quart stockpot with 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain entire contents through a colander and discard solids. Chill overnight. The next day, skim surface fat. Use right away or pack in small containers and freeze for up to 3 months.
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|Serving Size: 1 Serving (1714g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 42 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 7350.5mg||253 %|
|Potassium 5315.2mg||140 %|
|Total Carbohydrate 244.4g||72 %|
|Dietary Fiber 63.7g||255 %|
|Sugars, other 180.7g|
|Protein 22.6g||32 %|
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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: 1031
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