Place chicken bones in heavy large stock pot. Remove any excess fat from bones and add to pot. Pour in cold water, enough to cover bones. Heat and bring to a simmer. As liquid is heating, skim white foam (protein) off the surface and continue to do so throughout simmering. After boil i s reached, add remaining ingredients. DO NOT STIR. Simmer up to 6 hours.
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Serving Size: 1 Serving (1103g) | ||
Recipe Makes: 6 | ||
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Calories: 37 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.3mg | 2 % | |
Potassium 250.7mg | 7 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 6.1g | ||
Protein 1.1g | 2 % | |
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: 37
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