Directions:
- Peel and halve onions. Halve celery rib and carrots and crumble thyme. If using wings, cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth. Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.
- Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, thyme, and remaining ingredients. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
- Pour stock through a fine sieve into a large heatproof bowl and discard solids. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week or, frozen in an airtight container, 3 months. Remove fat before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.08 Kcal (1273 kJ) | ||
| Calories from fat | 159.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.71g | 27% | |
|---|---|---|---|
| Cholesterol | 171.42mg | 57% | |
| Sodium | 1091.12mg | 45% | |
| Potassium | 354.97mg | 8% | |
| Total Carbs | 7.95g | 3% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 27.71g | 55% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.8mg | 16% | |
| Calcium | 88.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 58.17 Kcal (244 kJ) | ||
| Calories from fat | 30.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 27% | |
|---|---|---|---|
| Cholesterol | 32.79mg | 57% | |
| Sodium | 208.72mg | 45% | |
| Potassium | 67.9mg | 8% | |
| Total Carbs | 1.52g | 3% | |
| Sugars | 0.83g | 17% | |
| Dietary Fiber | 0.45g | 9% | |
| Protein | 5.3g | 55% | |
| Vitamin C | 0.7mg | 6% | |
| Iron | 0.5mg | 16% | |
| Calcium | 16.9mg | 9% | |
* 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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