Try this Chicken Stock recipe, or contribute your own.
Suggest a better descriptionAdd as much chicken as possible--this calls for 3 5 pound roasting chickens.
Place in a 16 to 20 quart stockpot with 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain entire contents through a colander and discard solids. Chill overnight. The next day, skim surface fat. Use right away or pack in small containers and freeze for up to 3 months.
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Serving Size: 1 Serving (1714g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1031 | ||
Calories from Fat: 42 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7350.5mg | 253 % | |
Potassium 5315.2mg | 140 % | |
Total Carbohydrate 244.4g | 72 % | |
Dietary Fiber 63.7g | 255 % | |
Sugars, other 180.7g | ||
Protein 22.6g | 32 % | |
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: 1031
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