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CATEGORY CUISINE TAG YIELD
Meats Caprial1 1 servings

INGREDIENTS

2 lb Chicken bones; rinsed
2 Onions; roughly chopped
2 Carrots; roughly chopped
3 Stalks celery; roughly chopped
3 Cloves garlic; chopped
4 Springs thyme
8 c Water
1 Bay leaf

INSTRUCTIONS

In a large stockpot over high heat, bring the bones, onions, carrots,
celery, garlic, thyme, and water just to a boil. Add the bay leaf.
Reduce the heat and simmer for 4 to 6 hours, or until the stock is
richly flavored. Strain through a fine sieve into a bowl and use
immediately, or allow to cool to room temperature before
refrigerating.
This stock keeps in the refrigerator for up to one week and can be
frozen.
Makes about 4 cups/1 L/32 fl oz.
Converted by MC_Buster.
Per serving: 178 Calories (kcal); 1g Total Fat; (3% calories from
fat); 5g Protein; 41g Carbohydrate; 0mg Cholesterol; 220mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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