Chicken stock

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    35 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 7 milligrams cholesterol; 52 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About three cups clear stock

Preparation

1. Combine the bones, water, celery and peppers in a kettle and bring to the boil. Let simmer, uncovered, about three hours.
2. Strain. Discard the solids. There should be about four cups of liquid including the fat. Skim or pour off all the fat.

3 hours 15 minutes