Directions:
- Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board. Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 2 1/2 hours.
- Remove pot from heat and cool stock to room temperature, about 1 hour. Pour stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
- If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
- Cooks' note: Stock can be chilled 3 days or frozen 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.18 Kcal (2412 kJ) | ||
| Calories from fat | 318.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.4g | 54% | |
|---|---|---|---|
| Cholesterol | 342.85mg | 114% | |
| Sodium | 1674.02mg | 70% | |
| Potassium | 527.51mg | 11% | |
| Total Carbs | 8.61g | 3% | |
| Sugars | 5.47g | 22% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 54.5g | 109% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 5.5mg | 30% | |
| Calcium | 78.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 209.93 Kcal (879 kJ) | ||
| Calories from fat | 116.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.9g | 54% | |
|---|---|---|---|
| Cholesterol | 124.92mg | 114% | |
| Sodium | 609.93mg | 70% | |
| Potassium | 192.2mg | 11% | |
| Total Carbs | 3.14g | 3% | |
| Sugars | 1.99g | 22% | |
| Dietary Fiber | 1.01g | 11% | |
| Protein | 19.86g | 109% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 2mg | 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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