Directions:
- Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water.
- Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1429.24 Kcal (5984 kJ) | ||
| Calories from fat | 925.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.79g | 158% | |
|---|---|---|---|
| Cholesterol | 526.06mg | 175% | |
| Sodium | 341.99mg | 14% | |
| Potassium | 1462.01mg | 31% | |
| Total Carbs | 5.97g | 2% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 115.67g | 231% | |
| Vitamin C | 22.6mg | 38% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 6mg | 34% | |
| Calcium | 216.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 73.49 Kcal (308 kJ) | ||
| Calories from fat | 47.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 158% | |
|---|---|---|---|
| Cholesterol | 27.05mg | 175% | |
| Sodium | 17.58mg | 14% | |
| Potassium | 75.18mg | 31% | |
| Total Carbs | 0.31g | 2% | |
| Sugars | 0.15g | 12% | |
| Dietary Fiber | 0.09g | 7% | |
| Protein | 5.95g | 231% | |
| Vitamin C | 1.2mg | 38% | |
| Iron | 0.3mg | 34% | |
| Calcium | 11.1mg | 22% | |
* 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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