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Ingredients
US|METRIC
10 SERVINGS
- bones (Leftover, and skin from a cooked or raw chicken carcass)
- celery (especially celery tops)
- onions
- carrot
- parsley
- salt
- pepper
- 1 Tbsp. olive oil
- 5 lb. chicken (backs, wings, and/or legs, skin-on, trimmed of excess fat, that have been hacked with a cleaver into 2-inch pieces, you can ask your butcher to prepare the chicken pieces this way)
- 1 yellow onion (large, quartered, no need to peel)
- 1 large carrot (cut into 2-inch segments)
- 1 celery rib (large, cut into 2-inch segments)
- 1 bunch parsley
- leek (or green onion greens, if you have them)
- 1 bay leaf
- 6 qt. cold water
- 1 Tbsp. salt
- 4 lb. chicken (backs, wings, and/or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.)
- 1 yellow onion (large, chopped)
- olive oil
- 2 qt. boiling water
- 2 tsp. salt
- 2 bay leaves
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol265mg88% |
| Sodium1630mg68% |
| Potassium1150mg33% |
| Protein83g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A70% |
| Vitamin C20% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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