Directions:
- Place chicken and water in stockpot, making sure water level covers chicken.
- Bring to a boil over med-high heat, then reduce heat and simmer for about 30 minutes, skimming off foam, until it clears (try not to agitate too much from the bottom at this point).
- Add onions, carrots, celery, and bouquet garni sachet, and simmer uncovered for approximately 3 hours, maintaining water level to cover chicken.
- At the end of cooking time, strain mixture through a sieve (don't press the vegetables or mixture will cloud) into a clean pot and allow to cool.
- Refrigerate, then remove fat before using, if desired (it should rise to the top).
- You can freeze any you don't want to use right away at this point, or use immediately (I put my extra into ice-cube trays then into plastic bags once it has frozen).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1172.01 Kcal (4907 kJ) | ||
| Calories from fat | 727.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.78g | 124% | |
|---|---|---|---|
| Cholesterol | 484.68mg | 162% | |
| Sodium | 422.65mg | 18% | |
| Potassium | 1171.77mg | 25% | |
| Total Carbs | 5.66g | 2% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 97.65g | 195% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 5.4mg | 30% | |
| Calcium | 175mg | 18% | |
| Amount Per 100 g | |||
| Calories | 75.22 Kcal (315 kJ) | ||
| Calories from fat | 46.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 124% | |
|---|---|---|---|
| Cholesterol | 31.11mg | 162% | |
| Sodium | 27.13mg | 18% | |
| Potassium | 75.21mg | 25% | |
| Total Carbs | 0.36g | 2% | |
| Sugars | 0.17g | 11% | |
| Dietary Fiber | 0.1g | 6% | |
| Protein | 6.27g | 195% | |
| Vitamin C | 1.3mg | 34% | |
| Iron | 0.3mg | 30% | |
| Calcium | 11.2mg | 18% | |
* 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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