Hearty Chicken Stock
- Preparing Time: 45 minutes
- Total Time: 10 hours
- Served Person: 10
- 6 pounds chicken parts (i use feet and backs).
- 3 large onions/ roughly chopped.
- 16 ounces baby carrots.
- 1 head celery.
- 2 celery roots (celeriac) peeled and quartered.
- Carbohydrate 15.20852 g
- Cholesterol 225.792 mg
- Fat 39.58364 g
- Fiber 3.5938000369072 g
- Protein 54.07492 g
- Saturated Fat 10.627652 g
- Serving Size 1 1 Serving (446g)
- Sodium 300.04 mg
- Sugar 11.6147199630928 g
- Trans Fat 5.95536 g
- Calories 643 calories
Preheat the oven to 350°F Rough-chop onions and celery into large chunks, reserve the leafy bits. Spread all the ingredients onto oiled cookie sheets. Bake for 20 minutes at 350°F, or until chicken is browned. Transfer the chicken and vegetables to the stock pot, add the reserved celery greens Scrape all browning and drippings from the cookie sheets and add them into the stock pot( deglaze with a little white wine) Fill a large stock pot with water, until the surface is about 2 inches from the top. Bring the pot to an active boil, skim the froth. Turn the heat down to minimum and cook for 8-10 hours. Try to hold the stock just barely at boiling temperature, where it occasionally produces a bubble, not a rolling boil. Filter the stock through cheesecloth.
