Chicken Stock
1. Blanch chicken bones by bringing them to a boil in a large pot of water.
2. Strain off bones and return them to pot.
3. Add remaining ingredients and fill pot with cold water.
4. Put on low heat for 6-8 hours.
5. Strain and refrigerate immediately.
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Serving Size: 1 recipe (248g) | ||
Recipe Makes: Servings | ||
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Calories: 146 | ||
Calories from Fat: 12 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 169.4mg | 6 % | |
Potassium 1008.1mg | 27 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 22.7g | ||
Protein 4.8g | 7 % | |
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: 146
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