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Ingredients:
-1
1 frying chicken - 4 lb,
-1 small onions - with skins
3 celery stalks - including
3 carrots - scrubbed
1 Teaspoon(s) peppercorns
Directions: 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. Source: Fred Towner From: Fred Towner Date: 14 Jan 96
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