|Chicken||4 Pound, cut up|
|Onions||2 Medium, quartered|
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.
Process pints 20 minutes, quarts 25 minutes at 10 pounds pressure.
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