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This International soup features Chicken backs, necks, Water, Carrots, quartered. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Chicken Stock For Soup
Description
This International soup features Chicken backs, necks, Water, Carrots, quartered. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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quartered 5 Peppercorns 1 Clove garlic (optional)
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Add chicken to cold water, bring to
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boil and turn down
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heat .
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Add vegetables, simmer, skimming foam as needed.
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Simmer partially covered for 2 - 6 hours, add pepper corns and garlic last hour.
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When stock is done strain through a double
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layer of dampened cheesecloth and
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refrigerate , covered, over night.
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Next day carefully skim off fat.
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Stock will keep for about 3 days refrigerated or about 3 months frozen
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1122.6kcal
- % Daily Value *
- Total Fat 54.7g85%
- Saturated Fat 15.0g75%
- Cholesterol 404.1mg135%
- Sodium 425.8mg18%
- Total Carbohydrate 8.8g3%
- Dietary Fiber 2.6g11%
- Sugars 4.1g
- Protein 123.7g248%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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