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Blonde Chicken Stock
- 2 pounds chicken backs and necks
- 12 cups mineral or filtered water
- 1 large Spanish onion, chopped
- 2 celery stalks with leaves, chopped
- 2 carrots, chopped
- ½ cup white wine
- 1 teaspoon kosher salt
- ½ teaspoon whole black peppercorns
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 9kcal (0%)|
|Total Fat 0g (1%)|
|Saturated Fat 0g (0%)|
|Cholesterol 1mg (0%)|
|Total Carbohydrate 0g|
|Dietary Fiber 0g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|