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Pressure-Cooked Chicken Stock


Pressure-Cooked Chicken Stock Recipe

Ingredients:
  • 4½ pounds chicken necks, backs, and gizzards
  • 2 chicken feet (optional)
  • 8 cups cold water
  • 2 small leeks, trimmed, washed, and split lengthwise
  • 2 medium carrots, scrubbed and cut into thirds
  • 1 medium parsnip, scrubbed and cut into thirds
  • 1 small turnip, peeled and halved
  • 3 large celery stalks with leaves, halved
  • 1 large onion, halved
  • 6 whole cloves
  • 2 sprigs fresh dill
  • 10-12 sprigs fresh parsley
  • 2 large bay leaves
  • 1 tablespoon peppercorns, slightly crushed
  • Salt to taste
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 11kcal (1%)
Total Fat 1g (1%)
Saturated Fat 0g (1%)
Cholesterol 3mg (1%)
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 0g
Protein 1g
* 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.



Rank

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