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2 x ca. 450 g | Chicken bones; rinsed |
2 | onions roughly chopped |
2 | carrots roughly chopped |
3 | Stalks celery roughly chopped |
3 | Cloves garlic chopped |
4 | Springs thyme |
8 Tasse | water |
1 | Bayleaf |
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.
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
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