Try this Chicken Stock recipe, or contribute your own.
Suggest a better descriptionPlace all ingredients in a large pot with enough cold water to cover by at least 1 inch. Bring to a boil, reduce heat and let simmer for 3 to 4 hours. From time to time, skim the foam that collects on top. Strain the stock, let it cool, and freeze or refrigerate. Remove and discard fat that solidifies on top as the soup chills. Comments: To keep the stock relatively neutral-flavored, avoid using strong-flavored vegetables such as bell pepper or garlic. If you dont have enough chicken bones for a whole batch of stock, you can freeze fresh chicken bones until you do. Or you can get them from your butcher. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (1738g) | ||
Recipe Makes: 1 servings | ||
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Calories: 138 | ||
Calories from Fat: 7 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 195.3mg | 7 % | |
Potassium 982.2mg | 26 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 22.7g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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