Ingredients:
- 4 parsnips, unpeeled and cut in half , optional
- 1 head garlic, unpeeled and cut in 1/2 crosswise
Directions:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.78 Kcal (1686 kJ) | ||
| Calories from fat | 164.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.31g | 28% | |
|---|---|---|---|
| Cholesterol | 535.84mg | 179% | |
| Sodium | 806.06mg | 34% | |
| Potassium | 921.94mg | 20% | |
| Total Carbs | 14.52g | 5% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 42.57g | 85% | |
| Vitamin C | 40.7mg | 68% | |
| Vitamin A | 7.4mg | 247% | |
| Iron | 11.6mg | 64% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 102.6 Kcal (430 kJ) | ||
| Calories from fat | 41.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 28% | |
|---|---|---|---|
| Cholesterol | 136.49mg | 179% | |
| Sodium | 205.32mg | 34% | |
| Potassium | 234.83mg | 20% | |
| Total Carbs | 3.7g | 5% | |
| Sugars | 1.01g | 16% | |
| Dietary Fiber | 1g | 16% | |
| Protein | 10.84g | 85% | |
| Vitamin C | 10.4mg | 68% | |
| Vitamin A | 1.9mg | 247% | |
| Iron | 3mg | 64% | |
| Calcium | 19.9mg | 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
