Weight Watchers
In a Dutch oven, combine water, chicken, carrots, onions, garlic and bay leaves; bring to a boil oer medium-high heat. Skim the foam fromt he top; reduce the heat to lowe. Cook for 2 hours, or until stockhas a rich chicken flavor.
Strain the stock through a colander, pressing the ingredients to extract their flavor. Save the chicken for another use; discard the vegetables. Refrigerate the stock overnight; skim off and discard any solidified fat before using.
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Serving Size: 1 recipe (3627g) | ||
Recipe Makes: 1 | ||
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Calories: 164 | ||
Calories from Fat: 11 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 242.4mg | 8 % | |
Potassium 775.5mg | 20 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 29.5g | ||
Protein 4.6g | 7 % | |
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: 164
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