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Homemade Chicken Stock Recipe

   
 

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     Homemade Chicken Stock

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   18 cups

Ingredients
8 pounds chicken wings
Cooking spray
5 quarts water, divided
4 celery stalks, cut into 3-inch pieces
2 onions, quartered
2 carrots, cut into 3-inch pieces
15 parsley sprigs
10 thyme sprigs
3 bay leaves
 

Instructions
1. Preheat oven to 425°. 2. Place chicken wings on 2 jelly-roll pans coated with cooking spray. Bake wings for 1 hour or until browned. Place wings in a stockpot. Pour 1/2 quart water into each jelly-roll pan, scraping to loosen browned bits. Pour water mixture into stockpot. 3. Add remaining 4 quarts water, celery, and remaining ingredients to stockpot. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 8 hours. Skim solidified fat from surface of stock; discard fat.
Nutritional Information Calories 26 Fat 0.7 g Satfat 0.2 g Monofat 0.2 g Polyfat 0.2 g Protein 4.5 g Carbohydrate 0.2 g Fiber 0.1 g Cholesterol 11 mg Iron 0.2 mg Sodium 18 mg Calcium 4 mg


Originally Submitted
4/19/2015





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