Best Chicken Stock
|Skinless chicken pieces||5 Pound (Including Breasts, Thighs And Drumsticks)|
|Cold water||2 Quart|
|Carrot||1 Large, unpeeled|
|Onion||1 Small, studded with 3 cloves|
|Garlic||3 Clove (15 gm), unpeeled|
|Italian parsley sprig||5 (Fresh)|
In a large stock pot, cover the chicken with the cold water.
Bring to a boil, skim the foam from the top, and reduce the heat to low.
Add the carrot, onion, garlic, parsley and bay leaf.
Simmer, partially covered, for 3 hours, or until the liquid is slightly reduced and has a rich chicken flavor.
Remove the chicken and reserve for another use.
Pour the stock through a fine sieve or strainer lined with 1 layer of cheesecloth.
Cool to room temperature and then refrigerate overnight the fat will solidify into a pliable layer that should be lifted off.
Serving size: Complete recipe
Calories 2627 Calories from Fat 557
% Daily Value*
Total Fat 62 g95%
Saturated Fat 15.3 g76.6%
Trans Fat 0 g
Cholesterol 1474.3 mg491.4%
Sodium 1842.9 mg76.8%
Total Carbohydrates 25 g8.4%
Dietary Fiber 5.2 g20.8%
Sugars 8.8 g
Protein 465 g929.1%
Vitamin A 272.2% Vitamin C 45.1%
Calcium 38.2% Iron 138.7%
*Based on a 2000 Calorie diet