1. Combine all the ingredients in a stock pot. Bring water to a boil then reduce heat and simmer, uncovered, for 1 hour, periodically skimming foam off the top as it rises.
2. After 1 hour remove the chicken and continue cooking the stock for 2 more hours.
3. Strain the stock through a colander into a large bowl to remove the vegetables. Let cool, then refrigerate. Fat will rise to the surface and coagulate for easy removal.
Yield: Makes about 4 quarts
Each cup has approximately 16 calories, 3.6 g. protein, 0 g. total fat (0 g. unsaturated fat, 0 g. saturated fat), 0 g. carbohydrates, 0 mg. cholesterol, 0 g. fiber, 50 mg. sodium, 0 mg. calcium
From: Fred Towner Date: 14 Jan 96
Your Basic Chicken Stock is ready. Bon appetit!
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