Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 lb (2 kg ) chicken carcasses
- 4 oz (125 g ) onions , in medium dice
- 2 oz (60 g) carrots , in medium dice
- 2 oz (60 g) celery with leaves, in medium dice
- 2 oz (60 g) parsnips (optional), in medium dice
- 2 oz (60 g) leeks (optional), in medium dice
Directions
Place the chicken carcasses in a stockpot, and cover with water.
Place over moderate heat. As the water comes to a boil , lower the heat to a simmer .
Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon.
At this point, there are two options: Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines. Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.
Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.
Strain , cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions.