1. Place chicken parts in large stock pot or dutch oven. Add water. Bring to boil over med heat, skimming off foam as it rises to surface.
2. Reduce heat to low; skim surface. Add all remaining ingredients; simmer, uncovered, 3 to 3.5 hours. skimming surface occasionally.
3. Strain stock through colander into large pot or bowl. strain stock again through fine strainer or cheesecloth to remove all particles from stock. refrigerated, uncovered, until thoroughly chilled, d6-8 hours or overnight.
4. Remove and discard any fat that has solidified on top of stock. Taste stock; if it is watery, place over high heat and boil until stock ahas concentrated and has strong flavor. Stock is ready to use. To store, place 1-2cup amts in resealable plastic freezer bags. Store flat in freezer up to 4 months.
About 7 cups.
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|Serving Size: 1 cup (498g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 210 (80%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 5g|
|Cholesterol 64mg||20 %|
|Sodium 70.9mg||2 %|
|Potassium 156.8mg||4 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 1g|
|Protein 11.6g||17 %|
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Calories per serving: 264
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