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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|Serving Size: 1 Serving (1753g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 3024
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