Directions:
- Cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6-quart) combine chicken with 14 cups water and bring to a boil, skimming froth. Add remaining ‚ cup water and bring mixture to a simmer, skimming froth. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
- Pour stock through a fine sieve into a large heatproof bowl and discard solids. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months. Remove fat before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.07 Kcal (1202 kJ) | ||
| Calories from fat | 159.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.69g | 27% | |
|---|---|---|---|
| Cholesterol | 171.42mg | 57% | |
| Sodium | 843.58mg | 35% | |
| Potassium | 258.5mg | 5% | |
| Total Carbs | 4.08g | 1% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 27.21g | 54% | |
| Iron | 2.7mg | 15% | |
| Calcium | 72.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 59.84 Kcal (251 kJ) | ||
| Calories from fat | 33.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 27% | |
|---|---|---|---|
| Cholesterol | 35.74mg | 57% | |
| Sodium | 175.86mg | 35% | |
| Potassium | 53.89mg | 5% | |
| Total Carbs | 0.85g | 1% | |
| Sugars | 0.57g | 11% | |
| Dietary Fiber | 0.28g | 5% | |
| Protein | 5.67g | 54% | |
| Iron | 0.6mg | 15% | |
| Calcium | 15.1mg | 7% | |
* 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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