Make chicken stock from the carcass and veggies and scraps. Scraps should not include: root ends, dirty scrapping, starchy veggies.
Put all the ingredients in a large saucepan and cover with water.
Bring to a boil over high heat.
Reduce the heat and simmer uncovered for at least 1 hour. (2-3 hours preferred)
Cool and skim off any visible fat and strain.
Use within 5 days or freeze
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (82g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 22.6mg||1 %|
|Potassium 158.2mg||4 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 4.8g|
|Protein 0.9g||1 %|
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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: 28
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