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Jewish Chicken Stock
Simple recipes for chicken Stock to use in Jewish recipes.
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Course:
Stock
Cuisine:
Jewish
Keyword:
Chicken, Kosher, Stock, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
2
hours
hours
Total Time:
2
hours
hours
10
minutes
minutes
Servings:
8
cups
Calories:
715
kcal
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Ingredients
Metric
Imperial
5
lb
chicken
chopped
1
lb
chicken wings
1
large
parsnip
peeled,/chopped
4
large
carrots
peeled,/chopped
1
bulb
garlic
halved
1
large
shallot
quartered
2
large
yellow onions
unpeeled, quartered
6
stalks
celery
chopped
6
sprigs
parsley
1
tbsp
black peppercorns
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Instructions
Bring all of the ingredients and 12 cups cold water to a boil in a very large stockpot. (see below)
Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
Transfer breasts to a plate
Let breasts cool slightly, then remove meat and return bones to stock.
Shred meat to use for other recipes like Matzo Ball Soup
Let cool, tightly wrap, and chill.
Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours.
Strain chicken stock through a fine-mesh sieve into a large saucepan. If your are using another day, store in an airtight container.
Throw away the chicken parts that are left.
Notes
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Nutrition
Calories:
715
kcal
|
Protein:
99
g
|
Fat:
33
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
283
mg
|
Sodium:
1342
mg
|
Potassium:
794
mg