White Broth

Ingredients

  • 5.5 pounds of chicken wings
  • 4.4 pounds of neck and back
  • 4 branches of parsley
  • 2 chopped whole leeks
  • 2 stalks of celery
  • 2 or 3 cloves
  • 2 bay leaves
  • 2 large chopped onions
  • 4 or 5 cloves of garlic
  • 1/2 tsp thyme and pepper

Servings: 10 servings (4.2 ounces per serving)

Preparation

Place the washed bones and chicken wings in a large pot and cover with water. Bring to a boil over medium heat for 30 minutes. Remove the foam that rises on the surface. Add the rest of the ingredients and cook over low heat. Partially cover the pot for 3 hours. Strain and let cool in the fridge or freezer to defat, store in small portions and freeze.

Nutritional Summary

  • Cal
    70,35
  • Grease
    1,79
  • Carbh
    2,67
  • Prot
    11,35