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Ingredients
3 pounds bony chicken parts, such as backbones and wings
5 cups cold water
1 cup coarsely chopped onions
1 cup coarsely chopped celery
Salt to taste if desired
Freshly ground pepper to taste
1 bay leaf
¼ teaspoon dried thyme
6 sprigs fresh parsley
Nutritional analysis per serving
1 gram carbs; 27 milligrams cholesterol; 62 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 175 milligrams sodium; 5 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pull off and discard most of the fatty portions of the chicken parts.
- Step 2
Combine all the ingredients in a large saucepan or small kettle. Bring to a boil and let simmer 20 minutes. Strain. Skim off and discard the surface fat.
Private Notes