Ingredients:
- bouquet garni (1 sprig parsley, 1 bay leaf, 1/4 tsp dried thyme, and 3 peppercorns, all tied in cheesecloth)
Directions:
- Heat all ingredients in a large stockpot to boiling.
- Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered.
- Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids.
- Cool stock to room temperature; refrigerate, covered, until cold.
- Remove and discard fat from surface.
- Stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.02 Kcal (1704 kJ) | ||
| Calories from fat | 260.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.91g | 44% | |
|---|---|---|---|
| Cholesterol | 147.95mg | 49% | |
| Sodium | 100.39mg | 4% | |
| Potassium | 439.21mg | 9% | |
| Total Carbs | 2.83g | 1% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 32.67g | 65% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 64.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 72.59 Kcal (304 kJ) | ||
| Calories from fat | 46.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 44% | |
|---|---|---|---|
| Cholesterol | 26.39mg | 49% | |
| Sodium | 17.9mg | 4% | |
| Potassium | 78.33mg | 9% | |
| Total Carbs | 0.5g | 1% | |
| Sugars | 0.24g | 5% | |
| Dietary Fiber | 0.14g | 3% | |
| Protein | 5.83g | 65% | |
| Vitamin C | 1.3mg | 12% | |
| Iron | 0.3mg | 9% | |
| Calcium | 11.5mg | 6% | |
* 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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