1. Place all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle 2. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities from time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer 3. Once strained, remove the fat from the stock by skimming with a ladle (see note). Cool by placing the container of strained stock in and ice water bath, then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in 1-cup batches. Note: Another way to defat the stock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off. Variation: Use a 5- to 6-pound roasting chicken instead of bones; use the cooked meatfor chicken salad or croquettes Recipe by: Martha Stewart Posted to recipelu-digest Volume 01 Number 302 by James and Susan Kirkland
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|Serving Size: 1 Serving (2352g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 28 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 35.5mg||1 %|
|Potassium 1006mg||26 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 22.3g||89 %|
|Sugars, other 33g|
|Protein 9g||13 %|
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Calories per serving: 219
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