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Unsalted Chicken Stock Recipe
|Chicken wings||3 Pound|
|Chicken parts||3 Pound (wings, backs, etc.)|
|Carrots||2 , scraped|
|Carrots||2 , scraped and sliced|
|Onions||3 , cut into quarters|
|Onions||3 , cut|
|Crushed dried basil||1 Teaspoon|
|Dried basil||1 Teaspoon, crushed|
|Water||1 (As Required)|
|Distilled water||2 Cup (32 tbs) (adjust quantity as needed)|
Serving size: Complete recipe
Calories 1980 Calories from Fat 444
% Daily Value*
Total Fat 49 g75.9%
Saturated Fat 13.1 g65.4%
Trans Fat 1 g
Cholesterol 775.7 mg
Sodium 1209.4 mg50.4%
Total Carbohydrates 62 g20.6%
Dietary Fiber 13.4 g53.6%
Sugars 23.5 g
Protein 307 g613.3%
Vitamin A 439.7% Vitamin C 110.9%
Calcium 46.9% Iron 92.3%
*Based on a 2000 Calorie diet
1) Preheat the oven to 400°F.
2) In a large pot or soup kettle, put the chicken parts, whole chicken (if using) and all remaining ingredients and add distilled water to cover by 1 inch.
3) Slowly bring it to boil.
4) Partially cover about 1 inch to allow steam to escape.
5) Simmer and cook on very slow flame for about 3 hours, or until whole chicken is tender.
6) Remove chicken and continue to simmer stock for another 3 to 4 hours.
7) (If you are not cooking the whole chicken, simply simmer for 6 to 7 hours.) Cool stock to room temperature.
8) Brown the bones for 30 minutes in a roasting pan.
9) Add the onions, carrots and garlic and brown together for another 30 minutes, or until a rich, deep brown in color.
10) Add the browned meat and vegetables in a large pot or soup kettle with all the remaining ingredients, adding the distilled water to cover by 1 inch.
11) Slowly bring it to boil, then lower heat and simmer slowly for 5 minutes; remove any froth that forms on the surface.
12) Partially cover about 1 inch to allow steam to escape, and simmer slowly for at least 5 hours.
13) Use as required to make soups, stews, sauces or gravies.
Cooking the stewing chicken is helpful as it adds flavor to the stock and it gives a beautifully seasoned chicken for dinner or chicken meat for preparing many other dishes, such as soups, sandwiches, etc.