Try this Homemade Chicken Broth recipe, or contribute your own.
Suggest a better descriptionPour 5 quarts water into an 8- to 10-quart pot. Add chicken pieces, heart, neck and gizzard (reserve liver for another use); bring to a boil over high heat. Skim impurities from the surface. Reduce the heat to medium-low and add remaining ingredients. Simmer,covered with the lid slightly ajar, for 1 1/2 hours, skimming as necessary. Strain the broth through a fine sleve set over a bowl. Discard the vegetables and bones. Refrigerate for at least 2 hours. Skim the fat from the surface. (The broth can be stored, in the refrigerator for up to two days or in the freezer for up to six months.) Recipe By : From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 4 | ||
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Calories: 674 | ||
Calories from Fat: 405 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45g | 60 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 196.8mg | 61 % | |
Sodium 221.5mg | 8 % | |
Potassium 1009.4mg | 27 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 18.5g | ||
Protein 43.3g | 62 % | |
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: 674
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