From Lee Brothers Southern Cookbook
1. Place bones and trimmings in medium stock pot with onion, parsley, celery and bay leaves. Pour the water and wine into pot. Liquid should cover all ingredients. If not, add more water. Bring to boil over high heat then turn down the heat and simmer gently for 45 minutes to 1 hour skimming scum from top.
2. Strain broth into a bowl through fine mesh strainer. Discard solids. Measure and taste, if not reducing further, season gently with shrimp boil (start with 1/4 teaspoon per cup of broth).
3. Pour broth in a container with tit lid and store in refrigerator until fat congeals on surface. Scrape fat off with spoon.
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Serving Size: 1 Serving (1940g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 189 | ||
Calories from Fat: 9 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.2mg | 3 % | |
Potassium 592.6mg | 16 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 27g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database 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: 189
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