Directions:
- Place the chicken in a large pot over high heat.
- Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
- Remove chicken from pot.
- Leave water in pot.
- Cool chicken.
- Remove skin and bones from meat.
- Return bones and skin to pot.
- Add onions, carrots, celery, bay leaf, ginger, and salt.
- Continue simmering for 3 to 4 hours.
- Strain and cool the stock, uncovered.
- Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed.
- After stock has been defatted, use or freeze immediately.
- I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1007.91 Kcal (4220 kJ) | ||
| Calories from fat | 612.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.03g | 105% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 397.29mg | 17% | |
| Potassium | 1185.34mg | 25% | |
| Total Carbs | 9.51g | 3% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 82.96g | 166% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 4.6mg | 25% | |
| Calcium | 134.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 100.79 Kcal (422 kJ) | ||
| Calories from fat | 61.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 105% | |
|---|---|---|---|
| Cholesterol | 40.81mg | 136% | |
| Sodium | 39.73mg | 17% | |
| Potassium | 118.53mg | 25% | |
| Total Carbs | 0.95g | 3% | |
| Sugars | 0.48g | 19% | |
| Dietary Fiber | 0.31g | 12% | |
| Protein | 8.3g | 166% | |
| Vitamin C | 2mg | 34% | |
| Iron | 0.5mg | 25% | |
| Calcium | 13.5mg | 13% | |
* 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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