Pour 5 quarts water into an 8- to 10-quart pot. Add chicken pieces, heart, neck and gizzard (reserve liver for another use); bring to a boil over high heat. Skim impurities from the surface. Reduce the heat to medium-low and add remaining ingredients. Simmer,covered with the lid slightly ajar, for 1 1/2 hours, skimming as necessary. Strain the broth through a fine sleve set over a bowl. Discard the vegetables and bones. Refrigerate for at least 2 hours. Skim the fat from the surface. (The broth can be stored, in the refrigerator for up to two days or in the freezer for up to six months.) Recipe By : From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 4|
|Calories from Fat: 405 (60%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 10g|
|Cholesterol 196.8mg||61 %|
|Sodium 221.5mg||8 %|
|Potassium 1009.4mg||27 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 18.5g|
|Protein 43.3g||62 %|
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Calories per serving: 674
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