Ingredients:
- 4 parsnips, unpeeled, cut in half (optional)
- 1 head garlic, unpeeled , cut in half crosswise
Directions:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
- Add 7 quarts of water and bring to a boil.
- Simmer uncovered for 4 hours.
- Strain the entire contents of the pot through a colander and discard the solids.
- Chill the stock overnight.
- The next day, remove the surface fat.
- Use immediately or pack in containers and freeze for up to 3 months.
- **Cooking time does not include chilling the stock overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.39 Kcal (1044 kJ) | ||
| Calories from fat | 99.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.05g | 17% | |
|---|---|---|---|
| Cholesterol | 357.11mg | 119% | |
| Sodium | 432.13mg | 18% | |
| Potassium | 546.76mg | 12% | |
| Total Carbs | 7.64g | 3% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 28.09g | 56% | |
| Vitamin C | 25.3mg | 42% | |
| Vitamin A | 4.8mg | 161% | |
| Iron | 7.7mg | 43% | |
| Calcium | 42.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 106.54 Kcal (446 kJ) | ||
| Calories from fat | 42.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 17% | |
|---|---|---|---|
| Cholesterol | 152.55mg | 119% | |
| Sodium | 184.6mg | 18% | |
| Potassium | 233.57mg | 12% | |
| Total Carbs | 3.26g | 3% | |
| Sugars | 0.85g | 8% | |
| Dietary Fiber | 0.83g | 8% | |
| Protein | 12g | 56% | |
| Vitamin C | 10.8mg | 42% | |
| Vitamin A | 2.1mg | 161% | |
| Iron | 3.3mg | 43% | |
| Calcium | 18.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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