Directions:
- Crack chicken wing bones in several places with back of a cleaver or large heavy knife on a cutting board. Bring chicken and remaining ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 3 hours.
- Remove from heat and cool to room temperature, uncovered, about 1 hour. Pour stock through a large sieve lined with a triple layer of cheesecloth into a large bowl, discarding solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced, then cool to room temperature, uncovered; if there is less, add water.
- Skim off and discard fat.
- Stock keeps, covered and chilled, 3 days or frozen up to 1 month.
- Cooks' note: Stock keeps, covered and chilled, 3 days or frozen up to 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.37 Kcal (2422 kJ) | ||
| Calories from fat | 318.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.37g | 54% | |
|---|---|---|---|
| Cholesterol | 342.85mg | 114% | |
| Sodium | 2023.24mg | 84% | |
| Potassium | 539.7mg | 11% | |
| Total Carbs | 9.11g | 3% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 54.58g | 109% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 5.5mg | 30% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 203.29 Kcal (851 kJ) | ||
| Calories from fat | 111.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.43g | 54% | |
|---|---|---|---|
| Cholesterol | 120.51mg | 114% | |
| Sodium | 711.16mg | 84% | |
| Potassium | 189.7mg | 11% | |
| Total Carbs | 3.2g | 3% | |
| Sugars | 2.04g | 23% | |
| Dietary Fiber | 1.05g | 12% | |
| Protein | 19.18g | 109% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 1.9mg | 30% | |
| Calcium | 28.6mg | 8% | |
* 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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