Fill stock pot with cold water and chicken scraps
Add 1 large onion, quartered
Add 3 large celery, washed, cut in 3 inch inches
Add # carrotsm washed, cut in 3 inch pieces
Add 2-3 whole garlic cloves, unpeeled.
Boil, till reduced to half
Add salt and pepper to taste
When done, throw away all but broth.
Put broth into refrigerator, next day scrap away top layer of fat.
Store away for soups!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6|
|Calories from Fat: 208 (63%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 115mg||35 %|
|Sodium 107.3mg||4 %|
|Potassium 289.8mg||8 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 28.5g||41 %|
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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: 330
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