Directions:
- Combine all ingredients in a large pot.
- Bring to a boil, skimming off any foam.
- Reduce heat to low, cover partially, and simmer for two hours.
- Cool in an ice bath to room temperature.
- Strain into a large bowl.
- Discard vegetables.
- Remove white chicken meat and save for another use, if desired.
- Refrigerate stock overnight or until fat congeals.
- Skim off and discard fat.
- Use the entire batch to make soup or freeze in ice-cube trays for up to three months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 693.03 Kcal (2902 kJ) | ||
| Calories from fat | 408.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.37g | 70% | |
|---|---|---|---|
| Cholesterol | 272.1mg | 91% | |
| Sodium | 372.14mg | 16% | |
| Potassium | 862.87mg | 18% | |
| Total Carbs | 11.72g | 4% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 55.79g | 112% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 3.7mg | 20% | |
| Calcium | 116.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 86.72 Kcal (363 kJ) | ||
| Calories from fat | 51.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 70% | |
|---|---|---|---|
| Cholesterol | 34.05mg | 91% | |
| Sodium | 46.57mg | 16% | |
| Potassium | 107.98mg | 18% | |
| Total Carbs | 1.47g | 4% | |
| Sugars | 0.6g | 19% | |
| Dietary Fiber | 0.36g | 12% | |
| Protein | 6.98g | 112% | |
| Vitamin C | 2.1mg | 28% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.5mg | 20% | |
| Calcium | 14.6mg | 12% | |
* 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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