Directions:
- Bring 16 cups cold water to a boil with chicken pieces (including neck and giblets) in an 8-quart pot, skimming froth. Add remaining 1/2 cup cold water and bring to a simmer, continuing to skim froth. Add remaining ingredients and simmer stock, uncovered, skimming froth occasionally, 3 hours.
- Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
- Cooks' note: Stock keeps, covered and chilled, 1 week, or frozen 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.14 Kcal (1206 kJ) | ||
| Calories from fat | 175.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.45g | 30% | |
|---|---|---|---|
| Cholesterol | 116.61mg | 39% | |
| Sodium | 273.1mg | 11% | |
| Potassium | 313.8mg | 7% | |
| Total Carbs | 2.76g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 23.68g | 47% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 65.54 Kcal (274 kJ) | ||
| Calories from fat | 39.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 30% | |
|---|---|---|---|
| Cholesterol | 26.52mg | 39% | |
| Sodium | 62.12mg | 11% | |
| Potassium | 71.37mg | 7% | |
| Total Carbs | 0.63g | 1% | |
| Sugars | 0.27g | 5% | |
| Dietary Fiber | 0.16g | 3% | |
| Protein | 5.39g | 47% | |
| Vitamin C | 1.5mg | 11% | |
| Iron | 0.3mg | 8% | |
| Calcium | 12.2mg | 5% | |
* 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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