
Chicken stock

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The boiled meat would typically be sliced and eaten with either mayonnaise, mustard fruits or green sauce, or in a salad, and then the brodo would either be served separately or kept for risotto. Whenever you make stock, remember how important it is to the finished dish the rule is that a good-quality chicken makes a good-quality stock, so buy the best you can find.
ingredients
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serves: 1
2 1/2 pounds chicken carcasses and/or wings
1 teaspoon tomato paste
1 carrot (halved lengthwise)
1 onion (halved)
1 stalk celery
2 leaves bay
2 black peppercorns
2 juniper berries
Nutrition Facts
Chicken stock
Servings Per Recipe: 1
Amount per Serving
Calories: 848
- Total Fat: 43.8 g
- Saturated Fat: 6.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2555.4 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 17.2 g
- Sugars: 9.4 g
- Protein: 83 g
preparation

comments
Serena
May 9, 2012