Directions:
- Combine first 8 ingredients in a large Dutch oven; add water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 40 minutes or until chicken is done. Remove chicken from cooking liquid; cool. Remove meat from bones, and reserve for use in the following recipes. Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer 1 hour.
- Strain the stock through a sieve into a large bowl, and discard the solids. Cover and chill the stock for 8 hours. Skim the solidified fat from the surface of the stock, and discard.
- Note: Reserved meat from chicken will keep 3 days in an airtight container in refrigerator or 3 months in freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.08 Kcal (817 kJ) | ||
| Calories from fat | 114.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.75g | 20% | |
|---|---|---|---|
| Cholesterol | 69.12mg | 23% | |
| Sodium | 487.79mg | 20% | |
| Potassium | 262.17mg | 6% | |
| Total Carbs | 4.94g | 2% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 14.25g | 29% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 44.27 Kcal (185 kJ) | ||
| Calories from fat | 26.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 20% | |
|---|---|---|---|
| Cholesterol | 15.68mg | 23% | |
| Sodium | 110.68mg | 20% | |
| Potassium | 59.49mg | 6% | |
| Total Carbs | 1.12g | 2% | |
| Sugars | 0.42g | 7% | |
| Dietary Fiber | 0.25g | 4% | |
| Protein | 3.23g | 29% | |
| Vitamin C | 1.8mg | 13% | |
| Iron | 0.2mg | 5% | |
| Calcium | 13.6mg | 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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