Gingered Chicken Stock
|Chicken||3 Pound, skinned and all visible fat removed|
|Onion||1 Medium, coarsely chopped|
|Celery stalks||2 , chopped|
|Carrots||2 Large, chopped|
|Whole peppercorns||1 Teaspoon (Or To Taste)|
|Peeled fresh ginger||1⁄2 Inch, chopped|
|Dried thyme||1 Teaspoon|
In a large stockpot, bring all ingredients to a boil over medium-high heat.
Reduce heat and simmer, partially covered, for at least 1 hour, or until chicken is tender.
Frequently skim the froth off the top.
Remove chicken and strain stock.
To defat stock, refrigerate until the fat hardens on the surface, then remove and discard.
The stock may gel during refrigeration; this is natural.
Serving size: Complete recipe
Calories 2726 Calories from Fat 1369
% Daily Value*
Total Fat 152 g233.6%
Saturated Fat 43.3 g216.7%
Trans Fat 0 g
Cholesterol 911.7 mg303.9%
Sodium 1059.4 mg44.1%
Total Carbohydrates 44 g14.8%
Dietary Fiber 11 g43.8%
Sugars 17.1 g
Protein 281 g561%
Vitamin A 520.4% Vitamin C 48.8%
Calcium 38% Iron 102.2%
*Based on a 2000 Calorie diet