In an 8-quart pan, place whole chicken with its neck and remaining ingredients. Add 3 quarts of water; heat to boiling over high heat. With slotted spoon, skim any foam from surface. Reduce heat to low; cover and simmer 1 hour, turning chicken once, and skimming foam occasionally.
Remove pan from heat and transfer chicken to cutting board. When chicken is cool enough to handle, remove meat from bones. Store meat for use another day. Return bones, skin, and scraps to pan; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 3 hours.
Drain broth through colander into large bowl. Discard solids in sieve; cool broth slightly. Cover and refrigerate overnight.
When cold, discard far from surface of broth. (Makes about 5 cups of broth)
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|Serving Size: 1 Serving (2254g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2737 (62%)|
|Amt Per Serving||% DV|
|Total Fat 304.1g||405 %|
|Saturated Fat 87g||435 %|
|Monounsaturated Fat 125.8g|
|Polyunsanturated Fat 65.3g|
|Cholesterol 1512mg||465 %|
|Sodium 1500.9mg||52 %|
|Potassium 4387.1mg||115 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 18.7g|
|Protein 377.7g||540 %|
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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: 4439
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