Chicken Stock
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By Myra Bruneta
Chicken Stock
rich in gut healing nutrients, amino acids, minerals and vitamins. if you use a fresh, whole chicken, cook the stock for no more than 2 hours.
Updated at: Thu, 17 Aug 2023 14:10:05 GMT
Nutrition balance score
Good
Glycemic Index
31
Low
Nutrition per recipe
Calories4985.8 kcal (249%)
Total Fat335.4 g (479%)
Carbs43.1 g (17%)
Sugars13.5 g (15%)
Protein424.1 g (848%)
Sodium4775.6 mg (239%)
Fiber10.8 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2chickens
bones and skin from, roasted organic, meat picked off
1 poundfresh chicken wings
1onion
large, chopped
1 headgarlic
cut in half crosswise
4celery stalks
chopped
2carrots
chopped
3 sprigsfresh thyme
2 sprigsfresh rosemary
1 handfulfresh parsley
1 teaspoonswhole black peppercorns
2bay leaves
2 teaspoonssea salt
16 cupswater
filtered
1 tablespoonapple cider vinegar
raw
Instructions
Step 1
Place all the ingredients in an 8-quart stockpot, cover, and bring to a gentle boil, then reduce the heat to low and simmer for 6 to 8 hours.
Step 2
Strain the stock through a large stainless steel colander into a large bowl or another 8-quart pot.
Step 3
Discard the solids in the strainer.
Step 4
Pour the stock into quart jars, cover, and refrigerate for up to 5 days, or freeze for longer storage.
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