CHICKEN STOCK
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, soups and stews, appetizer
Time 3h15m
Yield About three cups clear stock
Number Of Ingredients 4
Steps:
- Combine the bones, water, celery and peppers in a kettle and bring to the boil. Let simmer, uncovered, about three hours.
- Strain. Discard the solids. There should be about four cups of liquid including the fat. Skim or pour off all the fat.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 51 milligrams, Sugar 1 gram
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