Try this Basic Chicken Stock recipe, or contribute your own.
Suggest a better descriptionPlace all ingredients in 6 quart stock pot; bring to boil. Reduce heat, partially cover pot & simmer gently 1 hour. Remove chicken, cool slightly. Discard skin. Remove chicken from bones; cover & refrigerate for use in soups, casseroles & salads. Return bones to pot, & continue to simmer 1 hour more. Strain chicken stock, pressing solids to extract all liquid. Discard solids. Cover & refrigerate; use within 2 days. For longer storage skim fat & freeze. Remove hardened fat from cold stock. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (1230g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 125 | ||
Calories from Fat: 55 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 111.3mg | 4 % | |
Potassium 499.3mg | 13 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 13.1g | 53 % | |
Sugars, other 12.7g | ||
Protein 3.2g | 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: 125
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