Nutritional Info

Nutrition Facts

Serving Size 1 (757g)

Calories 1529
Calories from Fat 894 (58%)
Amount Per Serving %DIV
Total Fat 99.3g 153%
Saturated Fat 32.1g 161%
Monounsaturated Fat 43.5g
Polyunsaturated Fat 23.7g
Trans Fat 0.0g
Cholesterol 743.1mg 248%
Sodium 440.1mg 19%
Potassium 1550.4mg 33%
Total Carbohydrate 0.7g 0%
Dietary Fiber 0g 0%
Sugars 0.2g
Protein 127.7g 255%

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Recipe Description
Nothing beats the rich flavor of homemade chicken stock.  Add this to your soups and stews and take the taste factor to a whole new level.
Prep time
45 min
Cook time
1 hr 30 min
Ready In
2 hr 15 min

Ingredients

Serves Tool

Serves To:USMetric
15 1/2 Pound(lb)  chicken necks or backs
3   sprigs fresh parsley
2   bay leaves
1   carrot, peeled and coarsely chopped
1   stalk celery, coarsely chopped
1   onion, stuck with 6 whole cloves and halved
2 Tablespoon(T)  lemon juice, freshly squeezed
1 Teaspoon(t)  black peppercorns
1 Teaspoon(t)  thyme, dried
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, freshly ground, to taste

Preparation

Rinse chicken necks and place in a 26 cup saucepan or stockpot.  Add parsley, bay leaves, carrot, celery, onion halves stuck with cloves, lemon juice, peppercorns and thyme.  Add enough cold water to cover.  Bring to a boil over high heat, skimming off any foam that rises.  Reduce heat to low and simmer, uncovered, for 1 1/2 hours.  Remove from heat.  Set a fine mesh sieve over a large bowl.  Ladle stock through sieve into bowl, leaving behind dregs.  Discard vegetables and herbs.  Strip any chicken meat from bones and reserve for another use.  Season stock to taste with salt and pepper.  If not using stock immediately, pour into 2 cup and 4 cup airtight containers.  Cover and refrigerate for 1 to 2 hours, until chilled.  Skim off any fat and discard.

Additional notes

Be sure to date and label all your containers so you can use up the oldest first.  If you're not planning to use the stock right away, you can leave the fat on to act as a seal.  Discard it before you use the stock.  Store in the refrigerator for up to 3 days, or in the freezer for up to 4 months.

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Chicken Stock
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