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    You are in: Home / Recipes / Chicken Stock Recipe
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    Chicken Stock

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    15 mins

    24 hrs

    Charlotte J's Note:

    from Nick Stellino

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Place all ingredients except the egg whites in a large stockpot.
    2. 2
      Keep egg whites covered and in the refrigerator.
    3. 3
      Bring to a boil, then simmer for 2 1/2 hours, skimming the foam from the top every 30 minutes.
    4. 4
      After the 2 1/2 hours, turn off heat and remove the chicken, reserving the chicken for another use.
    5. 5
      Strain stock through a fine sieve lined with cheesecloth.
    6. 6
      Cool to room temperature and then refrigerate, uncovered, overnight.
    7. 7
      The next day remove the fat that has hardened on top and discard.
    8. 8
      Bring the stock to a boil.
    9. 9
      While it is cooking, beat the egg whites with a whisk or electric beater until fluffy.
    10. 10
      Add to the boiling stock, reduce heat to simmer and stir well.
    11. 11
      The egg whites will harden and entrap most of the impurities in the stock.
    12. 12
      Strain the stock again through a fine sieve lined with cheesecloth.
    13. 13
      The stock is ready to use now, ot it may be frozen, for up to a month, for later use.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Stock

    Serving Size: 1 (3369 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1098.2
     
    Calories from Fat 553
    50%
    Total Fat 61.4 g
    94%
    Saturated Fat 17.9 g
    89%
    Cholesterol 527.7 mg
    175%
    Sodium 2785.7 mg
    116%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 5.2 g
    21%
    Sugars 10.8 g
    43%
    Protein 78.9 g
    157%

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