Chicken Stock Recipe

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Chicken Stock
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Ingredients:

Directions:

  1. Peel and halve onions. Halve celery rib and carrots and crumble thyme. If using wings, cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth. Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.
  2. Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, thyme, and remaining ingredients. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
  3. Pour stock through a fine sieve into a large heatproof bowl and discard solids. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week or, frozen in an airtight container, 3 months. Remove fat before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 304.08 Kcal (1273 kJ)
Calories from fat 159.38 Kcal
% Daily Value*
Total Fat 17.71g 27%
Cholesterol 171.42mg 57%
Sodium 1091.12mg 45%
Potassium 354.97mg 8%
Total Carbs 7.95g 3%
Sugars 4.36g 17%
Dietary Fiber 2.36g 9%
Protein 27.71g 55%
Vitamin C 3.7mg 6%
Vitamin A 0.1mg 4%
Iron 2.8mg 16%
Calcium 88.3mg 9%
Amount Per 100 g
Calories 58.17 Kcal (244 kJ)
Calories from fat 30.49 Kcal
% Daily Value*
Total Fat 3.39g 27%
Cholesterol 32.79mg 57%
Sodium 208.72mg 45%
Potassium 67.9mg 8%
Total Carbs 1.52g 3%
Sugars 0.83g 17%
Dietary Fiber 0.45g 9%
Protein 5.3g 55%
Vitamin C 0.7mg 6%
Iron 0.5mg 16%
Calcium 16.9mg 9%

* 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

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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