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Chicken Stock

‐10 chicken leg quarters, raw
‐4 gallons water
‐4 lb onions, chopped
‐2 lb celery, stalk, chopped
‐2 lb carrots, chopped
‐2 sprigs Thyme, fresh
‐3 Bay leaves, dried, whole
‐1 tsp peppercorns, black

‐Place in stockpot and bring to a boil. Reduce heat and simmer for several hours.
Strain liquid and use or place in containers and freeze for later use.

(128‐ ½ cup servings)
Calories‐ 9kcals;
Carbohydrates‐ 2 grams;
Protein‐ 0 grams;
Fat‐ 0 grams;
Cholesterol: 0mg;
Sodium‐ 12 mg;
Fiber‐ 0 grams;
Calcium‐ 10mg


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