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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Place the chicken bones in a large stockpot, and add enough cold water to cover by 2 inches. Bring the liquid to a boil over medium-high heat, skimming off any foam that rises to the surface. Add remaining ingredients. Reduce heat to low, and gently simmer stock, uncovered, until it is very flavorful, at least 6 hours.
Set a sieve over a large bowl, strain stock. Let cool completely. Skim and discard the clear yellow fat that rises to the surface. (You may prepare turkey stock up to 4 days ahead, and store, refrigerated, in an airtight container, or freeze up to 3 months.)
Makes about 2 1/2 quarts.
Per serving: 139 Calories (kcal), 2g Total Fat, (8% calories from fat), 7g Protein, 30g Carbohydrate, 0mg Cholesterol, 133mg Sodium
Food Exchanges: 1/2 Grain(Starch), 0 Lean Meat, 5 Vegetable, 0 Fruit, 0 Fat, 0 Other Carbohydrates
| Ingredients:
6 Pound(s) Chicken bones or wings
1 large Onion, coarsely chopped
1 small Carrot, coarsely chopped
1 small Celery rib, coarsely chopped
1 Garlic head, halved
2 Sprigs fresh thyme
2 Sprigs fresh parsley
1 Teaspoon(s) Whole black peppercorns
1 Dried bay leaf |
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