Heat oil in large heavy pot. Brown chicken parts, toss until well browned, about 15 minutes. Remove and set aside.
Add chopped onions, stirring frequently until softened and lightly browned. If onions begin sticking to bottom of pan, add just a little more oil.
Add carrots & celery, continuing to stir frequently until vegetables are beginning soften and lose their crunch.
Add remaining ingredients.
Add enough water so liquid in the pan covers the solids. Bring stock to a boil. Boil vigorously for 15 minutes. Skim off all scum. Reduce heat, cover & simmer briskly for 3-4 hours.
Cool stock slightly (1-2 hours), then pour through strainer into a pan or bowl. Press hard on chicken & veg in strainer to extract as much flavor as possible. If bones from whole chicken(s) or turkey are used, remove large bones using meat tongs before straining.
If more concentrated stock is desired, return strained stock to pan and simmer until reduced by half.
Cover stock & refrigerate overnight. Skim any congealed fat. Use or transfer to storage containers & freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 quart (967g)|
|Recipe Makes: 3 quarts|
|Calories from Fat: 308 (37%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 317.5mg||98 %|
|Sodium 1282.4mg||44 %|
|Potassium 1810.2mg||48 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 17.8g|
|Protein 105g||150 %|
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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: 840
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