CHICKEN STOCK

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Chicken stock image

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

5 pounds chicken bones including necks, backs and wings
8 cups water
2 ribs celery, cut in half
20 dried, hot, red peppers

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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