Directions:
- Rinse the chicken under cold water and trim away any excess fat.
- Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil. Reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
- Remove stock from the heat, strain the stock through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.08 Kcal (2069 kJ) | ||
| Calories from fat | 304.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.78g | 52% | |
|---|---|---|---|
| Cholesterol | 202.5mg | 68% | |
| Sodium | 159.31mg | 7% | |
| Potassium | 479.01mg | 10% | |
| Total Carbs | 3.37g | 1% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 41.01g | 82% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 2.4mg | 13% | |
| Calcium | 35.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 198.03 Kcal (829 kJ) | ||
| Calories from fat | 121.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.54g | 52% | |
|---|---|---|---|
| Cholesterol | 81.16mg | 68% | |
| Sodium | 63.85mg | 7% | |
| Potassium | 191.99mg | 10% | |
| Total Carbs | 1.35g | 1% | |
| Sugars | 0.44g | 4% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 16.43g | 82% | |
| Vitamin C | 3.7mg | 15% | |
| Iron | 0.9mg | 13% | |
| Calcium | 14.4mg | 4% | |
* 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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