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.
About three cups clear stock
Preparation
- Combine the bones, water, celery and peppers in a kettle and bring to the boil. Let simmer, uncovered, about three hours.
- 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
Dining and Cooking