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Ingredients Jump to Instructions ↓

  1. 2 Leeks

  2. 2 Carrots

  3. 2 Celery stalks

  4. 1 Chicken - (2 1/2 to 3 lbs)

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Whole peppercorns

  7. 1 Thyme

  8. 1 Bay leaf

  9. 4 Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Clean the vegetables and cut them into 1-inch pieces. Place in a stockpot with the chicken, salt, peppercorns, thyme, bay leaf, and water. Bring to a boil and skim as necessary. Cook for 30 minutes or until chicken is tender. Remove whole chicken or bones and wings, and strain the stock into a clean bowl or stockpot. Skim to completely remove fat. This recipe yields 1 gallon. For a glace, reduce to about 2 1/2 or 3 cups. Nutrition per 1 cup serving: Calories 18; Fat 0g; Carbohydrates 3g; Cholesterol 4mg; Sodium 88mg; Protein 1g; Fiber 1g; Calories from Fat 0%; Calories from Carbs 67%.

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