Ingredients
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3 pounds chicken necks and backs
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1 large onion, skin on, sliced into 6 segments
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2 carrots, cut into chunks
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1 stalk celery, cut into chunks
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2 cloves garlic, peeled
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4 sprigs chopped fresh thyme
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1 bay leaf
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3 quarts cold water
Directions
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Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into the pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
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Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
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Remove stockpot from heat and let cool for 1 hour.
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Pour stock through a fine strainer and transfer to food-safe containers.
Nutrition Facts (per serving)
81 | Calories |
5g | Fat |
2g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 81 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 7% |
Cholesterol 20mg | 7% |
Sodium 36mg | 2% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 7g | 13% |
Vitamin C 2mg | 2% |
Calcium 20mg | 2% |
Iron 0mg | 2% |
Potassium 104mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.