Chicken Stock Recipe

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Chicken Stock
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Ingredients:

Directions:

  1. Rinse the chicken backs and necks well under running water for 5 minutes. Place the backs and necks in a 20-quart stockpot, top with the ice, and bring to a simmer over medium heat. Simmer for 15 to 20 minutes, skimming off all of the impurities and fats that rise to the top. After the stock is skimmed, add the leek, celery, celery root, shallot, and fennel. Make a sachet by wrapping the peppercorns, bay leaf, and thyme in cheesecloth. Add the sachet to the stock. Simmer, uncovered, for 3 hours, skimming every 30 minutes. Strain through a chinois and chill over an ice bath. Store in an airtight container in the refrigerator for up to 1 week or freeze in ice cube trays for up to 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1602.35 Kcal (6709 kJ)
Calories from fat 612.25 Kcal
% Daily Value*
Total Fat 68.03g 105%
Cholesterol 918.34mg 306%
Sodium 1128.81mg 47%
Potassium 2497.69mg 53%
Total Carbs 10.08g 3%
Sugars 4.31g 17%
Dietary Fiber 2.26g 9%
Protein 228.45g 457%
Vitamin C 6mg 10%
Iron 12.1mg 67%
Calcium 275mg 27%
Amount Per 100 g
Calories 54.69 Kcal (229 kJ)
Calories from fat 20.9 Kcal
% Daily Value*
Total Fat 2.32g 105%
Cholesterol 31.35mg 306%
Sodium 38.53mg 47%
Potassium 85.25mg 53%
Total Carbs 0.34g 3%
Sugars 0.15g 17%
Dietary Fiber 0.08g 9%
Protein 7.8g 457%
Vitamin C 0.2mg 10%
Iron 0.4mg 67%
Calcium 9.4mg 27%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.3
    Points
  • 39
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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