Basic Chicken Stock
Recipe type: Stocks and Foundation Sauces
Serves: 16 cups
  • 6 Quarts water
  • 1 frying chicken, 4 pounds, including liver, neck, etc.
  • 3 small onions, with skins
  • 3 celery stalks - including tops
  • 3 carrots - scrubbed
  • 1 teaspoon peppercorns
  1. 1. Combine all the ingredients in a stock pot. Bring water to a boil then reduce heat and simmer, uncovered, for 1 hour, periodically skimming foam off the top as it rises.
  2. After 1 hour remove the chicken and continue cooking the stock for 2 more hours.
  3. Strain the stock through a colander into a large bowl to remove the vegetables. Let cool, then refrigerate. Fat will rise to the surface and coagulate for easy removal.
Yield: Makes about 4 quarts

Each cup has approximately 16 calories, 3.6 g. protein, 0 g. total fat (0 g. unsaturated fat, 0 g. saturated fat), 0 g. carbohydrates, 0 mg. cholesterol, 0 g. fiber, 50 mg. sodium, 0 mg. calcium

Exchanges per cup: 1/3 meat.
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