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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Old Fashion Chicken Stock

Source: dLife

Good basic chicken stock for soup or gravy.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	499.9

Total Carbs	4.4 g

Dietary Fiber	1.2 g

Sugars	2.0 g

Total Fat	31.3 g

Saturated Fat	8.8 g

Unsaturated Fat	6.9 g

Potassium	815.4 mg

Protein	47.2 g

Sodium	236.6 mg

Dietary Exchanges 31.3 Fat, 0.8 Vegetables, 6.7 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

5.0
5 lb chicken legs, raw 1.0
1 each large onion 2.0
2 cup sliced carrots 1.0
1 cup fresh chopped celery 1.0
1 pinch salt and pepper 0.5
0 1/2 cup fresh dill weed

Directions

Place the chicken quarters in a large pot (at least 3 qt) with the onions, carrots and celery.
Fill the pot with cold water 3/4 full.
Season with salt and pepper and place over medium heat.
Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
Skim foam as necessary. The more skimming the better your stock will taste.
Stir the dill into the pot and cook 5 minutes more.
Remove from heat, uncover, and let cool to lukewarm.
Remove the chicken.
Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.)
Refrigerate or freeze for future use.
When cool enough to handle, shred or chop chicken meat for future use.