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Chicken Stock

Ingredients
  Chicken 4 Pound, cut up
  Water 4 Quart
  Celery stalks 2
  Onions 2 Medium, quartered
  Salt 1 Tablespoon
  Peppercorns 10
  Bay leaves 2
Directions

Bring chicken and water to a boil.
Add remaining ingredients.
Reduce heat, simmer 2 hours or until chicken is tender.
Remove from heat; skim off foam.
Remove chicken from stock.
Strain stock through a sieve or cheesecloth.
Allow stock to cool several hours or until fat solidifies; skim off fat.
Bring broth to a boil.
Pour hot strained broth into hot jars, leaving 1-inch head space.
Adjust caps.
Process pints 20 minutes, quarts 25 minutes at 10 pounds pressure.

Recipe Summary

Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3507 Calories from Fat 1817

% Daily Value*

Total Fat 201 g309.9%

Saturated Fat 57.5 g287.7%

Trans Fat 0 g

Cholesterol 1215.6 mg405.2%

Sodium 7068.6 mg294.5%

Total Carbohydrates 30 g10.2%

Dietary Fiber 6.5 g25.9%

Sugars 13.1 g

Protein 371 g742.9%

Vitamin A 45.7% Vitamin C 39.5%

Calcium 31.5% Iron 88.8%

*Based on a 2000 Calorie diet

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Chicken Stock Recipe