Brown Chicken Stock Recipe

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Ingredients

Count

Nutrition

7834

Calories

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Ingredients:

Serving

Directions:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smiking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours. occasionally skimming the excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 3 quarts

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7833.86 Kcal (32799 kJ)
Calories from fat	4394.28 Kcal
		% Daily Value*
Total Fat	488.25g	751%
Cholesterol	4013mg	1338%
Sodium	20538.58mg	856%
Potassium	9884.15mg	210%
Total Carbs	200.15g	67%
Sugars	117.87g	471%
Dietary Fiber	64.39g	258%
Protein	650.97g	1302%
Vitamin C	85.1mg	142%
Vitamin A	3.7mg	122%
Iron	65.5mg	364%
Calcium	1347.3mg	135%

Amount Per 100 g
Calories	168.67 Kcal (706 kJ)
Calories from fat	94.61 Kcal
		% Daily Value*
Total Fat	10.51g	751%
Cholesterol	86.4mg	1338%
Sodium	442.21mg	856%
Potassium	212.81mg	210%
Total Carbs	4.31g	67%
Sugars	2.54g	471%
Dietary Fiber	1.39g	258%
Protein	14.02g	1302%
Vitamin C	1.8mg	142%
Vitamin A	0.1mg	122%
Iron	1.4mg	364%
Calcium	29mg	135%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.