Directions:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery.
- Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour.
- Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.21 Kcal (143 kJ) | ||
| Calories from fat | 12.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 2% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 36.4mg | 2% | |
| Potassium | 114.16mg | 2% | |
| Total Carbs | 3.84g | 1% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.2mg | 5% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 9.75 Kcal (41 kJ) | ||
| Calories from fat | 3.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 2% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 10.37mg | 2% | |
| Potassium | 32.54mg | 2% | |
| Total Carbs | 1.09g | 1% | |
| Sugars | 0.53g | 7% | |
| Dietary Fiber | 0.31g | 4% | |
| Protein | 0.13g | 1% | |
| Vitamin C | 0.7mg | 4% | |
| Calcium | 12.7mg | 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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