|
Chicken Stock, Home Made | ||||||||
Course : Stocks Serves: 1 |
|
|||||||
Ingredients:
| ||||||||
Preparation / Directions:In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored. Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating.
This stock keeps in the refrigerator for up to 1 week or can be frozen.
| ||||||||
Nutritional Information:Cal 190.5, Fat 2.2g, Carbs 43.2g, Dietary Fiber 13.9g, Protein 6.6g, Sodium 1320mg, CFF 8.9% | ||||||||