Directions:
- In an 8” x 8” piece of cheese cloth add pepper corns, pickling spice and clove of garlic and wrap and tie with a piece of string.
- In a 10 quart stockpot add all of the ingredients and bring the mixture to a rolling boil; add in the chicken pieces and return back to a boil and reduce to a low simmer for 30 minutes. Cover and turn off the heat for 15 minutes longer. Taste the stock and salt and pepper if needed. Serve over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.68 Kcal (572 kJ) | ||
| Calories from fat | 42.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 7% | |
|---|---|---|---|
| Cholesterol | 7.79mg | 3% | |
| Sodium | 4152.9mg | 173% | |
| Potassium | 381.17mg | 8% | |
| Total Carbs | 11.48g | 4% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 11.05g | 22% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 2.2mg | 12% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 20.06 Kcal (84 kJ) | ||
| Calories from fat | 6.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 7% | |
|---|---|---|---|
| Cholesterol | 1.14mg | 3% | |
| Sodium | 609.46mg | 173% | |
| Potassium | 55.94mg | 8% | |
| Total Carbs | 1.68g | 4% | |
| Sugars | 0.39g | 11% | |
| Dietary Fiber | 0.29g | 8% | |
| Protein | 1.62g | 22% | |
| Vitamin C | 0.9mg | 10% | |
| Iron | 0.3mg | 12% | |
| Calcium | 13.2mg | 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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