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Name: CHICKEN STOCK
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 pounds chicken bones; 2 pounds chicken necks wings and gizzards; 2 onions, chopped; 2 carrots, peeled and sliced; 6 doves garlic; 2 celery stalks chopped; 2 bay leaves; 2 spn'gs parsley; 1 tsp dried thyme; 12 whole black peppercorns; 1 gallon cold water; 2 cups dry white wine

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INGREDIENTS

2 pounds chicken bones
2 pounds chicken necks ; wings and gizzards
2 onions, ; chopped
2 carrots, peeled and sliced
6 doves garlic
2 celery stalks ; chopped
2 bay leaves
2 spn'gs parsley
1 tsp dried thyme
12 whole black peppercorns
1 gallon cold water
2 cups dry white wine

INSTRUCTIONS

Have a butcher select 2 pounds of chicken bones and 2 pounds of chicken necks, wings and gizzards. Place all ingredients in a 2-gallon stockpot. Bring to a rolling boil reduce to simmer and cook 1 hour. During cooking process, skim off all impurties that rise to surface of stock. Strain through cheesecloth or a fine sieve and allow stock to rest for 30 minutes. Skim off all oil that rises to surface of stock. Return stock to a low boil and reduce to 2 quarts.

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Nutrition

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Serving Size: 1 (6030g)
Recipe Makes: 1

Calories: 2908
Calories from Fat: 2148 (74%)

Amt Per Serving		% DV

	Total Fat 238.7g	318 %
	Saturated Fat 66.2g	331 %
	Monounsaturated Fat 95.8g
	Polyunsanturated Fat 51.7g
Cholesterol 898.1mg		276 %
Sodium 813.4mg		28 %
Potassium 1921.1mg		51 %
Total Carbohydrate 30g		9 %
	Dietary Fiber 6.6g	27 %
	Sugars, other 23.4g
Protein 131.3g		188 %
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: 2908

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