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Nutrition Facts
Serving Size 100 g
(Approx. 16 Servings)
Amount Per Serving
Calories 35 Calories From Fat 10
% Daily Value*
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 140 mg 6%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 3 g
Vitamin A 0% Iron 2%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Chicken Stock
Prep Time
10 minutes
Cook Time
3 hours
Total Time
3 h 10 m
16  People


Recipe makes 16 Servings

4 Lb chicken drumsticks
1 Tbsp grapeseed oil
1 1/2 cup(s) carrots, sliced
1 1/2 cup(s) celery, diced
3 cup(s) sweet onion, diced
4 large cloves of fresh garlic, halved or crushed
1/4 cup(s) dry sherry
2 medium bay leaves
3 medium sprigs fresh thyme
1 Tsp sea salt
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Heat grill to medium high.
Place chicken on grill and cook for 12 to 15 minutes or until chicken skin has nicely charred grill marks, but is not burned. Remove from grill.
Place a large stock pot on stove over medium heat. Add oil, carrots, celery, onion and garlic to pan. Cook for 6 to 8 minutes or until vegetables begin to soften.
Add sherry and continue cooking until it is almost completely evaporated, about 2 to 3 minutes.
Add bay leaves, thyme, salt and grilled chicken. Add just enough water to cover bones by about 3 inches (about 5 quarts, depending on size of stock pot).
Bring to a gentle boil and reduce heat to low. Simmer for 2 to 3 hours. Skim fat and foamy deposit from the surface often throughout cooking time.
Drain bones and vegetables from liquid and chill well. Remove fat layer from the top before using stock.
Chef's tip: Stock freezes beautifully for up to 6 months. Freeze in small, easily usable amounts such as 2 cups, 4 cups, or even in ice cube trays.


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