Try this Home-made chicken stock recipe, or contribute your own.
Suggest a better description1. Put all the ingredients into a large saucepan, bring to the boil then lower the heat, have cover with a lid and simmer for two hours or until the liquid has reduced by half.
Strain the stock into a jog cover and leave to cool. Store in the fridge and use within 24 hours, or freeze in small containers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2g) | ||
Recipe Makes: 1 | ||
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Calories: 8 | ||
Calories from Fat: 2 (25%) | ||
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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 0.6mg | 0 % | |
Potassium 13.1mg | 0 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
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: 8
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