Directions:
- Place the ingredients in a large stewing pot. Cover with water and bring to a boil. Reduce heat and simmer for about 1-1/2 hours. Skim the surface of any solid deposits that rise up. As the liquid reduces, maintain the liquid at about 4 quarts.
- Since this stock may be used in many other dishes, salt is added, as needed, at the time the stock is used.
- Remove chicken, pork and bones, then strain the stock into pint or quart jars. Can, freeze or refrigerate as you wish.
- Note: A whole hen may be substituted for chicken parts, such as, backs, wings, necks, tails, etc. Hens make a richer flavored stock than fryers. Use any chicken and pork meat for other recipes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.52 Kcal (626 kJ) | ||
| Calories from fat | 96.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.77g | 17% | |
|---|---|---|---|
| Cholesterol | 48.18mg | 16% | |
| Sodium | 48.31mg | 2% | |
| Potassium | 149.54mg | 3% | |
| Total Carbs | 1.77g | 1% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 9.56g | 19% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 47.61 Kcal (199 kJ) | ||
| Calories from fat | 30.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 17% | |
|---|---|---|---|
| Cholesterol | 15.34mg | 16% | |
| Sodium | 15.38mg | 2% | |
| Potassium | 47.61mg | 3% | |
| Total Carbs | 0.56g | 1% | |
| Sugars | 0.23g | 3% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 3.04g | 19% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.2mg | 4% | |
* 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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