Directions:
- Put chicken pieces in a stock pot. Cover with cold water. Bring to a boil. Reduce heat to medium and boil for 30 minutes.
- Skim off impurities with ladle and discard.
- Add remaining ingredients and bring to boil. Reduce heat to medium/low and keep at a low boil.
- Continue to skim off impurities.
- Boil for about 1.5 hours.
- Let cool. Strain through fine sieve. Refrigerate.
- Once cooled, carefully scoop of congealed fat and discard. You will have a beautiful and clear chicken stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.74 Kcal (564 kJ) | ||
| Calories from fat | 41.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 61.22mg | 20% | |
| Sodium | 97.12mg | 4% | |
| Potassium | 336.34mg | 7% | |
| Total Carbs | 7.08g | 2% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 16.14g | 32% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 88.39 Kcal (370 kJ) | ||
| Calories from fat | 26.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 7% | |
|---|---|---|---|
| Cholesterol | 40.16mg | 20% | |
| Sodium | 63.71mg | 4% | |
| Potassium | 220.64mg | 7% | |
| Total Carbs | 4.64g | 2% | |
| Sugars | 1.83g | 11% | |
| Dietary Fiber | 1.15g | 7% | |
| Protein | 10.58g | 32% | |
| Vitamin C | 3.6mg | 9% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.7mg | 6% | |
| Calcium | 29.4mg | 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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