chicken bouillon — Meal
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Macros (per serving)

Fat

0%

(0 g)

Protein

19%

(1 g)

Carbs

81%

(5 g)

4 g Net,

1 g Fiber

21 Calories (per serving)

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Soups

chicken bouillon

Ingredients

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Whole chicken

1 piece

Carrot

2 pieces

Leek

1 piece

Onion

1 piece

Garlic

3 cloves

Bay leaf

3 pieces

Apple cider vinegar

1 Tbsp

Water

5 l

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

12 hr 0 min

1

Roughly chop the vegetables and crush the garlic cloves.

2

Combine the carcass, carrots, leeks, onions, garlic, bay leaves, and apple cider vinegar in a large saucepan.

3

Add just as much water until all ingredients are under water.

4

Put the pan on the stove and bring to a boil.

5

Let the broth gently with a lid on the pan over a very low heat for 12 hours.

6

At the end of the cooking time, pour the broth through a fine sieve over a large bowl.

7

Season the stock with some salt if necessary.

8

Let the stock cool completely in the refrigerator and scoop off the layer of fat that is now on top of the stock with a spoon. Divide the stock into a few jars to store in a refrigerator or freezer until used.

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Details

Allergens

Fruit

Diet

Paleo, Keto

Course

Lunch, Dinner, Snack, Side dish

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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