This recipe, adapted from Nathan Myhrvold's multivolume "Modernist Cuisine: The Art and Science of Cooking,” produces a clear, clean and flavorful stock in a fraction of the time required for traditional ones. Featured in: Cook From It? First, Try Lifting It. Learn: How to Make Soup
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|Serving Size: 1 recipe (1373g)|
|Recipe Makes: 1|
|Calories from Fat: 1310 (54%)|
|Amt Per Serving||% DV|
|Total Fat 145.5g||194 %|
|Saturated Fat 38.1g||190 %|
|Monounsaturated Fat 57.9g|
|Polyunsanturated Fat 32.6g|
|Cholesterol 1088.6mg||335 %|
|Sodium 1082.7mg||37 %|
|Potassium 2659.5mg||70 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 0.8g|
|Protein 258.6g||369 %|
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Calories per serving: 2416
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