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.
Bring stock to a boil. Boil vigorously for 15 minutes. Skim off all scum. Reduce heat, cover & simmer 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 (2200g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 883 (53%)|
|Amt Per Serving||% DV|
|Total Fat 98.1g||131 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 61g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 423.4mg||130 %|
|Sodium 4392.9mg||151 %|
|Potassium 3056.1mg||80 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 27.3g|
|Protein 157.1g||224 %|
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.
Calories per serving: 1677
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!