Directions:
- Combine all ingredients in a large stock pot.
- Cover and cook over high heat until water boils, reduce heat and simmer covered approximately 1 1/2 hours.
- Remove from heat and strain broth.
- Refrigerate the broth until fat can be skimmed and cool chicken until it can be handled.
- Remove and discard bones and skin.
- Place chicken meat into six 1-pint freezer containers, leaving 1/2 inch space at top.
- Pour the skimmed chicken broth in six more 1-pint containers, with 1/2 inch space at top.
- Seal and label containers.
- Freeze and use within 3 months.
- The preparation time is approximate time needed to cool chicken.
- I usually allow the broth to sit over night and skim the next day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5009.96 Kcal (20976 kJ) | ||
| Calories from fat | 4485.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 498.35g | 767% | |
|---|---|---|---|
| Cholesterol | 1189.13mg | 396% | |
| Sodium | 2961.03mg | 123% | |
| Potassium | 1565.57mg | 33% | |
| Total Carbs | 17.81g | 6% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 114g | 228% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.2mg | 1% | |
| Calcium | 167.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 261.85 Kcal (1096 kJ) | ||
| Calories from fat | 234.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.05g | 767% | |
|---|---|---|---|
| Cholesterol | 62.15mg | 396% | |
| Sodium | 154.76mg | 123% | |
| Potassium | 81.83mg | 33% | |
| Total Carbs | 0.93g | 6% | |
| Sugars | 0.16g | 12% | |
| Dietary Fiber | 0.1g | 8% | |
| Protein | 5.96g | 228% | |
| Vitamin C | 0.4mg | 13% | |
| Calcium | 8.7mg | 17% | |
* 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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