Basic Chicken Stock
|Chicken bones and trimmings||1 Pound (Clean And Wash Giblets, Neck, Feet Etc.)|
|Water||9 Cup (144 tbs)|
|Onions||2 , chopped|
|Fresh ginger||1⁄2 Inch, grated|
|Coriander sprigs||2 (Fresh Ones)|
Place all trimmings and bones in a large pan.
Add water and other ingredients.
Bring to a boil, cover and simmer for 45 minutes to 1 hour.
Strain and skim.
The stock is now ready for use in soups and sauces.
If stock is fatty, chill until fat congeals, remove and discard.
Can be stored in refrigerator for 3 to 4 days.
Serving size: Complete recipe
Calories 981 Calories from Fat 456
% Daily Value*
Total Fat 51 g78%
Saturated Fat 16.5 g82.6%
Trans Fat 0.4 g
Cholesterol 281.3 mg93.8%
Sodium 3933.9 mg163.9%
Total Carbohydrates 28 g9.3%
Dietary Fiber 4.8 g19.2%
Sugars 13.1 g
Protein 105 g209%
Vitamin A 8.7% Vitamin C 35.7%
Calcium 9.3% Iron 29.1%
*Based on a 2000 Calorie diet