Soup

Chicken Stock is for Soup.

Chicken Stock takes 30 minutes to prepare.

Chicken Stock takes 300 minutes to cook.

Chicken Stock makes 20 servings.

The ingredients for Chicken Stock are:

5 lbs. chicken chicken backs and necks
1 large onion
2 large carrots
2 celery stalks
6 parsely leaves
1/2 t. dried thyme
2 bay leaves
6 peppercorns

Here is how you make Chicken Stock:

Rinse chicken in cold water, remove as much fat as possible, clean inside out, place in large pot and cover with cold water by 2 inches, bring to a boil and lower heat to a simmer, skim off foam as it rises, once foam stops, add the other ingredients, and let simmer for about 5 hours. Remove chicken from pot, and use for something else. Strain stock in cheesecloth, pressing veggies.cool in fridge. A fat cap will form on top, remove it and discard, ladle into baggies and freeze. I usually do 2 cups per bag. Use to prepare beans, gravy, sauces, so flavorful. Add salt to taste.Serving Size:?1.5 gal

The nutritional information for Chicken Stock is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 64.8

• Total Fat: 1.4 g
• Cholesterol: 34.0 mg
• Sodium: 49.9 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.4 g
• Protein: 10.8 g

The dietary needs meet for Chicken Stock is Low Fat