Try this Chicken Stock recipe, or contribute your own.
Suggest a better descriptionIf using wings, cut each wing at the joint into 3 pieces. In a stockpot or kettle combine the chicken parts with 14 cups of cold water. Bring the water to a boil, skimming the froth, add 1/2 cup cold water, and bring the mixture to a simmer, skimming the froth. Add the onions, stuck with the cloves, the garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the froth, for 3 hours. Strain the stock through a fine sieve into a bowl and let it cool to warm. If a more concentrated flavor is desired boil the stock until it is reduced to the desired concentration. Chill the stock and remove the fat. Makes about 10 cups. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 20:02:54 -0400 From: Laura Hunter
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 28 | ||
Calories from Fat: 5 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.4mg | 0 % | |
Potassium 129.1mg | 3 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 3.9g | ||
Protein 1.1g | 2 % | |
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: 28
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