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Name: Chicken Stock
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 whole free-range chicken gizzards/feet optional; 4 quarts Cold Filtered Water; 2 tablespoons Vinegar; 1 large onion coarsely chopped; 2 carrots peeled/coarsely chopped; 3 celery sticks coarsley chopped; 1 bunch Fresh parsley

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INGREDIENTS

1 whole free-range chicken ; gizzards/feet optional
4 quarts Cold Filtered Water
2 tablespoons Vinegar
1 large onion ; coarsely chopped
2 carrots ; peeled/coarsely chopped
3 celery sticks ; coarsley chopped
1 bunch Fresh parsley

INSTRUCTIONS

Cut chicken into several pieces and place into a large pot with water, vinegar, and vegetables except parsley. Let stand 30 minutes to hour. Bring to a boil, remove scum. Reduce heat, cover simmer 6 to 24 hours. Add parsley 10 minutes before finishing stock. Strain the stock and use the meat and extras for other meals. Cool in fridge. Skim off fats.

Varirations: Turkey Stock Duck Stock

Prepare as chicken wings and drumsticks or duck carcasses from which the breasts, legs and thighs have been removed. These stocks will have a stronger flavor than chicken stock and will profit from the addition of several sprigs of fresh thyme, tied together.Reserve the duck fat after cooling period for other recipes.

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Nutrition

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Serving Size: 1 Serving (1753g)
Recipe Makes: 1 Servings

Calories: 3024
Calories from Fat: 1828 (60%)

Amt Per Serving		% DV

	Total Fat 203.1g	271 %
	Saturated Fat 58.1g	290 %
	Monounsaturated Fat 84g
	Polyunsanturated Fat 43.7g
Cholesterol 1008mg		310 %
Sodium 1132.7mg		39 %
Potassium 3517.1mg		93 %
Total Carbohydrate 29.9g		9 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 21.7g
Protein 253.9g		363 %
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.

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Calories per serving: 3024

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