Meat Stock
9 people added this to their Recipe Box
This recipe makes 8 1 cup ( 250 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 cup ( 250 mL) : about | - |
| cal | 3939 cal |
| pro | 5 g5g pro |
| total fat | 1 g1g total fat |
| sat. fat | 00 sat. fat |
| carb | 2 g2g carb |
| fibre | 0 g0g fibre |
| chol | 1 mg1mg chol |
| sodium | 62 mg62mg sodium |
| potassium | 322 mg322mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| folate | 22 folate |
- Preparation time: 5 minutes
- Cook time : 2-1/2 hours
- Total time : PT5M
Ingredients
Preparation
In stockpot, combine 10 cups (2.5 L) water, bones, chicken, onions, celery, carrot, tomato, bay leaves and parsley. Bring to boil, about 10 minutes.
Reduce heat to low; skim off scum. Simmer, without stirring, until meat falls off bones, 2-1/2 to 3 hours. Strain; refrigerate until cold. Skim off fat.
Reduce heat to low; skim off scum. Simmer, without stirring, until meat falls off bones, 2-1/2 to 3 hours. Strain; refrigerate until cold. Skim off fat.
Source : Canadian Living Magazine: April 2010
- Keywords : Condiments/sauces; Beef; Chicken; Onions; Celery; Tomatoes; Boil; 100 calories;
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