Try this Budget Homemade Chicken Stock recipe, or contribute your own.
Suggest a better descriptionIn large saucepan, combine 12 cups cold water, chicken, onion, cloves, parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam from top. Reduce heat; simmer for 1-1/2 hours. Strain through sieve, discarding vegetables and chicken bones. Refrigerate for 8 hours. Remove and discard chicken fat from surface. 8 1/2 cups for $3.37 CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows"
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Serving Size: 1 Cup (188g) | ||
Recipe Makes: 8 Cups | ||
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Calories: 560 | ||
Calories from Fat: 447 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.6g | 66 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 20.9g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 134.4mg | 41 % | |
Sodium 118.2mg | 4 % | |
Potassium 307mg | 8 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2.1g | ||
Protein 24.3g | 35 % | |
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: 560
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