Try this Easy Chicken Stock recipe, or contribute your own.
Suggest a better description1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises. 2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally. 3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve. Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If youre not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface. 4. Store in refrigerator for several days, or freeze up to 8 months. Makes 16 cups. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 16 | ||
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Calories: 327 | ||
Calories from Fat: 193 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 105mg | 32 % | |
Sodium 115.9mg | 4 % | |
Potassium 397.9mg | 10 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 3.9g | ||
Protein 26.9g | 38 % | |
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: 327
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