Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain. This recipe yields 1 gallon stock. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B81) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 02-09-1999 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (765g)|
|Recipe Makes: 1|
|Calories from Fat: 68 (15%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 85.1mg||26 %|
|Sodium 390.4mg||13 %|
|Potassium 2033.3mg||54 %|
|Total Carbohydrate 62.8g||18 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 45.5g|
|Protein 40.8g||58 %|
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Calories per serving: 463
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