Directions:
- Remove neck and giblets from hen; place in a large stock pot. Rinse hen with cold water, and place in stock pot. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 2 hours, turning hen once after 1 hour. Remove from heat, and set aside to cool.
- Strain stock into a bowl; discard neck and giblets. Cover and refrigerate stock. Reserve hen and vegetables for other uses. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Chicken Stock as a foundation for soups and stews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3551.29 Kcal (14869 kJ) | ||
| Calories from fat | 2514.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 279.41g | 430% | |
|---|---|---|---|
| Cholesterol | 971.79mg | 324% | |
| Sodium | 2762.74mg | 115% | |
| Potassium | 171.5mg | 4% | |
| Total Carbs | 6.28g | 2% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.1mg | 0% | |
| Calcium | 123.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 148.04 Kcal (620 kJ) | ||
| Calories from fat | 104.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.65g | 430% | |
|---|---|---|---|
| Cholesterol | 40.51mg | 324% | |
| Sodium | 115.17mg | 115% | |
| Potassium | 7.15mg | 4% | |
| Total Carbs | 0.26g | 2% | |
| Sugars | 0.12g | 11% | |
| Dietary Fiber | 0.08g | 8% | |
| Protein | 0.04g | 2% | |
| Vitamin C | 0.2mg | 8% | |
| Calcium | 5.2mg | 12% | |
* 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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