Chicken Stock Recipe

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Chicken Stock
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Ingredients:

Directions:

  1. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; place chicken in an 8-quart stockpot. Add celery and remaining ingredients; bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids.
  2. Remove chicken from pot; cool. Remove chicken breast meat from bones; reserve for another use. Return chicken to pot; bring to a boil. Reduce heat, and simmer an additional 2 hours, skimming surface occasionally.
  3. Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill 8 to 24 hours. Skim solidified fat from surface; discard. Refrigerate remaining stock in an airtight container for up to 5 days or freeze for up to 3 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 121.32 Kcal (508 kJ)
Calories from fat 61.22 Kcal
% Daily Value*
Total Fat 6.8g 10%
Cholesterol 40.82mg 14%
Sodium 77.06mg 3%
Potassium 269.73mg 6%
Total Carbs 5.53g 2%
Sugars 2.77g 11%
Dietary Fiber 1.78g 7%
Protein 8.96g 18%
Vitamin C 5.5mg 9%
Vitamin A 0.2mg 6%
Iron 0.5mg 3%
Calcium 63.5mg 6%
Amount Per 100 g
Calories 26.6 Kcal (111 kJ)
Calories from fat 13.42 Kcal
% Daily Value*
Total Fat 1.49g 10%
Cholesterol 8.95mg 14%
Sodium 16.9mg 3%
Potassium 59.14mg 6%
Total Carbs 1.21g 2%
Sugars 0.61g 11%
Dietary Fiber 0.39g 7%
Protein 1.96g 18%
Vitamin C 1.2mg 9%
Iron 0.1mg 3%
Calcium 13.9mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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