Directions:
- Discard the fat from the chicken.
- Rinse chicken and bones with cold water and place in stockpot.
- Add the water and ginger; bring to boil. (If needed skim foam from surface until it stops forming.).
- Reduce heat to low and simmer for 2 hours. (Make sure it does NOT boil again just simmers.).
- Remove Chicken and bones; then add the salt and set aside to cool; strain broth.
- Refrigerate up to 1 week or freeze if desired.
- Skim fat from top if it congeals.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1202.91 Kcal (5036 kJ) | ||
| Calories from fat | 561.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.36g | 96% | |
|---|---|---|---|
| Cholesterol | 1541.9mg | 514% | |
| Sodium | 1776.89mg | 74% | |
| Potassium | 1715.6mg | 37% | |
| Total Carbs | 5.67g | 2% | |
| Protein | 142.85g | 286% | |
| Vitamin C | 80.5mg | 134% | |
| Vitamin A | 17mg | 567% | |
| Iron | 30.6mg | 170% | |
| Calcium | 177mg | 18% | |
| Amount Per 100 g | |||
| Calories | 69.01 Kcal (289 kJ) | ||
| Calories from fat | 32.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 96% | |
|---|---|---|---|
| Cholesterol | 88.46mg | 514% | |
| Sodium | 101.95mg | 74% | |
| Potassium | 98.43mg | 37% | |
| Total Carbs | 0.33g | 2% | |
| Protein | 8.2g | 286% | |
| Vitamin C | 4.6mg | 134% | |
| Vitamin A | 1mg | 567% | |
| Iron | 1.8mg | 170% | |
| Calcium | 10.2mg | 18% | |
* 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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