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Ингредиенты
- 3 lb Chicken wings and backs, or possibly other bones
- 1 med Veal knuckle, cracked
- 4 quart Water
- 3 lrg Onions, peeled and cut in half
- 2 lrg Carrots, scrubbed and cut-into large rings
- 2 med Leeks, carefully washed and cut into large pcs
- 3 lrg Shallots, peeled, left whole
- 1 lrg Bay leaf
- 8 x Parsley sprigs
- 8 lrg Leavy celery ribs, broken into large pcs
- 1 tsp Dry thyme
- 1 Tbsp. Salt
- 2 tsp Freshly grnd black pepper
- 1 whl clove
Инструкции
- Select a stockpot large sufficient to comfortably hold all the above ingredients. Place the chicken, veal knuckle, and water in pot and bring to a boil. Skim foam, and add in all the other ingredients. Bring back to a boil and reduce to the lowest possible heat; you want this to be barely simmering. Continue cooking for about 2 l/2 hrs, skimming occasionally as necessary.
- Strain the cooked stock through a damp cheesecloth - lined colander.
- Throw away all solids. Cold and chill the stock. When fat has congealed on top, remove and throw away it.
- Notes: Makes 3-1/2 to 4 qts. The stock may be used as is or possibly frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 849g | |
| Recipe makes 6 servings | |
| Calories 313 | |
| Calories from Fat 178 | 57% |
| Total Fat 19.8g | 25% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.23g | |
| Cholesterol 94mg | 31% |
| Sodium 1296mg | 54% |
| Potassium 381mg | 11% |
| Total Carbs 9.67g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.93g | 3% |
| Protein 23.59g | 38% |
