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Nutrition Facts
Serving Size 320 g
(Approx. 24 Servings)
Amount Per Serving
Calories 120 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 460 mg 19%
Total Carbohydrate 11 g 4%
Dietary Fiber 0 g 0%
Sugars 5 g
Protein 8 g
Vitamin A 0% Iron 4%
Vitamin C 2% 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.
Roasted Jalapeño Chicken Stock
Prep Time
25 minutes
Cook Time
6 h 40 m
Total Time
7 h 5 m
Serves
24  People

Ingredients

Recipe makes 24 Servings

3 1/2 Lb whole chicken, meat removed and bones, drumsticks or wings set aside
1 large white onion, chopped into chunks
6 large carrots, cut into chunks
2 leeks, green tops only, washed and chopped into chunks
6 large jalapeños, cut in half, seeds scraped out
6 stalks of celery, cut into chunks
1 bunch of italian parsley, stems only
4 fresh garlic cloves, crushed
2 Tbsp black peppercorns
5 sprigs of fresh thyme
3 bay leaves
1/4 cup(s) apple cider vinegar
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Instructions

1
Preheat oven to 400ºF. Place all the chicken bones and onion, carrots, leeks, jalapeños, celery, parsley stems and garlic on a sheet pan and roast for 40 minutes or until veggies and bones are nicely browned.
2
In a large 16 to 20 quart stock pot, place roasted bones, veggies and any pan juices, peppercorns, thyme, bay leaves and vinegar.
3
Cover with 2 gallons of cold water and bring to a simmer. Do not let the stock boil, keep it at a gentle simmer to cook for 6 hours. Skim any floating foam from stock with a spoon or fine mesh strainer during cooking process.
4
Strain the cooked stock through a fine mesh sieve and refrigerate overnight. Use in soups or sauces. Freeze any leftover stock for up to 3 months.

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