Soup

Homemade Chicken Stock, Low sodium is for Soup.

Homemade Chicken Stock, Low sodium takes 15 minutes to prepare.

Homemade Chicken Stock, Low sodium takes 360 minutes to cook.

Homemade Chicken Stock, Low sodium makes 32 servings.

The ingredients for Homemade Chicken Stock, Low sodium are:

4 lbs chicken necks and backs
1 large onion
4 carrots, peeled and cut in half
4 ribs celery, cut in half
1 leek, white part only, cut in half lengthwise
10 sprigs parsley with stems
10 sprigs fresh thyme
2 bay leaves
8 - 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Here is how you make Homemade Chicken Stock, Low sodium:

Place all ingredients into 12 qt stockpot. Cook on high until you begin to see foam surface in the liquid. Turn down heat to medium low so that stock maintains a simmer. Skim foam from the stock with a spoon or fine mesh strainer every so often when needed. Simmer for 4 to 6 hrs. Strain liquid and throw away all ingredients except liquid stock. Refridgerate and remove fat from the surface after it is solid. Transfer stock to containers and freeze. You can remove from the containers when they are frozen and transfer them to freezer bags, several in one bag to take up less room.The nutritional breakdown above is incorrect as it does not take into account that you throw all that stuff out. So the correct numbers are. CAL; 33 SODIUM 89 FIBER 1 PROTEIN 2 FAT 0 CARB 0Serving Size:?32 1 cup servingsNumber of Servings: 32Recipe submitted by SparkPeople user STILLOUT2LUNCH.

The nutritional information for Homemade Chicken Stock, Low sodium is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 188.5

• Total Fat: 16.4 g
• Cholesterol: 44.8 mg
• Sodium: 54.0 mg
• Total Carbs: 1.8 g
• Dietary Fiber: 0.5 g
• Protein: 8.2 g