Directions:
- Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
- Remove scum and add the remaining ingredients.
- Cover and simmer gently for 3 hours, removing the scum occasionally.
- Strain, chill, remove fat, and strain again.
- Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
- Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 634.62 Kcal (2657 kJ) | ||
| Calories from fat | 102.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 357.13mg | 119% | |
| Sodium | 1582.74mg | 66% | |
| Potassium | 1323.85mg | 28% | |
| Total Carbs | 2.51g | 1% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 119.37g | 239% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 5.7mg | 32% | |
| Calcium | 144.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 48.37 Kcal (203 kJ) | ||
| Calories from fat | 7.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 17% | |
|---|---|---|---|
| Cholesterol | 27.22mg | 119% | |
| Sodium | 120.63mg | 66% | |
| Potassium | 100.9mg | 28% | |
| Total Carbs | 0.19g | 1% | |
| Sugars | 0.09g | 5% | |
| Dietary Fiber | 0.06g | 3% | |
| Protein | 9.1g | 239% | |
| Vitamin C | 1mg | 23% | |
| Iron | 0.4mg | 32% | |
| Calcium | 11mg | 14% | |
* 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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