Chicken Stock
1. Place all ingredients in a large pot and fill pot with enough water to cover all.
2. Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covvered, for 6-8 hourss.
3. Remove chicken from pot, cut off meat and reserve for later use.
4. Strain remainingcontents of pot through cheescloth-lined sieves; discard solid matters and return stock to pot.
Will keep in the refrigerator for 2 -3 days. You can pour into sealable plastic freezer bags in 1/2 or 1 cup sizes and freeze for use in recipes later.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 quart (288g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 111 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 97.1mg | 3 % | |
Potassium 513.6mg | 14 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 20.3g | ||
Protein 3.4g | 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: 111
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