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- 4 pounds chicken backs
- 1 gallon cold water
- 6 white peppercorns
- 1 bay leaf
- 1 carrot, peeled, halved lengthwise, and cut across into 1-inch pieces
- 1 rib celery, cut across into 1-inch pieces
- 1/2 onion, peeled and cut into 1-inch dice
- 3 sprigs fresh Italian parsley
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 5kcal (0%)|
|Total Fat 0g (0%)|
|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.|