20 Servings
20 cups water
3 pounds chicken bones, or turkey bones
4 tablespoons
margarine
2 carrots, peeled and sliced
1 stalk celery, sliced
2 leeks, rinsed
and sliced
1 onion, cut into large chunks
2 cups dry white wine
1 tablespoon
salt
8 peppercorns
1 bay leaf
3 sprigs thyme
6 parsley sprigs
Combine all ingredients except herbs. in a large stockpot. Bring to a boil.
Add
herbs. Reduce heat to low. Cover partially and cook approximately 5 hours, skimming
foam from
the surface every hour. Add additional water if liquid evaporates too
quickly. Strain stock into large pan
or bowl and let stand 15 minutes. Carefully
skim fat, then strain stock through cheesecloth unto another bowl. Refrigerate stock.
Before using, skim congealed fat from surface; then heat.
Amount Per Serving
Calories 63 Calories from Fat 22
Percent Total Calories
From:
Fat 35% Protein 5% Carb. 36%
Nutrient Amount per Serving Value
Total Fat 2 g 4%
Saturated Fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 422 mg 18%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 1 g
Vitamin A 44% Vitamin C 10% Calcium 0% Iron 5%
