Directions:
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; place chicken in an 8-quart stockpot. Add celery and remaining ingredients; bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids.
- Remove chicken from pot; cool. Remove chicken breast meat from bones; reserve for another use. Return chicken to pot; bring to a boil. Reduce heat, and simmer an additional 2 hours, skimming surface occasionally.
- Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill 8 to 24 hours. Skim solidified fat from surface; discard. Refrigerate remaining stock in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.32 Kcal (508 kJ) | ||
| Calories from fat | 61.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 10% | |
|---|---|---|---|
| Cholesterol | 40.82mg | 14% | |
| Sodium | 77.06mg | 3% | |
| Potassium | 269.73mg | 6% | |
| Total Carbs | 5.53g | 2% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 8.96g | 18% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 26.6 Kcal (111 kJ) | ||
| Calories from fat | 13.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 10% | |
|---|---|---|---|
| Cholesterol | 8.95mg | 14% | |
| Sodium | 16.9mg | 3% | |
| Potassium | 59.14mg | 6% | |
| Total Carbs | 1.21g | 2% | |
| Sugars | 0.61g | 11% | |
| Dietary Fiber | 0.39g | 7% | |
| Protein | 1.96g | 18% | |
| Vitamin C | 1.2mg | 9% | |
| Iron | 0.1mg | 3% | |
| Calcium | 13.9mg | 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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