Directions:
- Preheat oven to 400°.
- Arrange bones in an even layer in a shallow roasting pan. Bake at 400° for 45 minutes or until browned.
- Transfer bones to an 8-quart stockpot. Add celery, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over mixture; bring mixture to a simmer. Reduce heat, and simmer 5 hours, skimming surface occasionally.
- Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 to 24 hours. Skim solidified fat from surface; discard. Refrigerate remaining stock in an airtight container for up to 1 week or freeze for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.63 Kcal (204 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 61.78mg | 3% | |
| Potassium | 319.38mg | 7% | |
| Total Carbs | 11.04g | 4% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 87.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 7.99 Kcal (33 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 10.15mg | 3% | |
| Potassium | 52.47mg | 7% | |
| Total Carbs | 1.81g | 4% | |
| Sugars | 0.89g | 22% | |
| Dietary Fiber | 0.51g | 12% | |
| Protein | 0.24g | 3% | |
| Vitamin C | 1.4mg | 14% | |
| Vitamin A | 0.1mg | 11% | |
| Calcium | 14.4mg | 9% | |
* 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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