Preheat the oven to 350°F
Rough-chop onions and celery into large chunks, reserve the leafy bits. Spread all the ingredients onto oiled cookie sheets.
Bake for 20 minutes at 350°F, or until chicken is browned.
Transfer the chicken and vegetables to the stock pot, add the reserved celery greens
Scrape all browning and drippings from the cookie sheets and add them into the stock pot( deglaze with a little white wine)
Fill a large stock pot with water, until the surface is about 2 inches from the top.
Bring the pot to an active boil, skim the froth.
Turn the heat down to minimum and cook for 8-10 hours. Try to hold the stock just barely at boiling temperature, where it occasionally produces a bubble, not a rolling boil.
Filter the stock through cheesecloth.
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 10|
|Calories from Fat: 356 (55%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 225.8mg||69 %|
|Sodium 300mg||10 %|
|Potassium 508.8mg||13 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 11.6g|
|Protein 54.1g||77 %|
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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: 643
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