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Old Fashion Chicken Stock
Source: dLife

Good basic chicken stock for soup or gravy.

Rating:
Prep Time: 15 minutes
Cook Time: 90 minutes
Difficulty: Intermediate

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
3 Fat , 1 Vegetables , 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 lb  chicken legs, raw
1 each  large onion
2 cup  sliced carrots
1 cup  fresh chopped celery
1 pinch  salt and pepper
0 1/2 cup  fresh dill weed
Directions
  1. Place the chicken quarters in a large pot (at least 3 qt) with the onions, carrots and celery.
  2. Fill the pot with cold water 3/4 full.
  3. Season with salt and pepper and place over medium heat.
  4. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
  5. Skim foam as necessary. The more skimming the better your stock will taste.
  6. Stir the dill into the pot and cook 5 minutes more.
  7. Remove from heat, uncover, and let cool to lukewarm.
  8. Remove the chicken.
  9. Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.)
  10. Refrigerate or freeze for future use.
  11. When cool enough to handle, shred or chop chicken meat for future use.

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