Ingredients:
- 4 ribs celery, coarsely chopped
- 2 onions, peeled and quartered with root attached 4 cloves garlic, crushed
Directions:
- Tie the parsley, oregano, rosemary and thyme with kitchen twine to create an herb bundle. Place the chicken, celery, carrots, onions, herb bundle, garlic, lemon, peppercorns and bay leaves in your biggest pot, and cover with water - hopefully 3 to 4 quarts. Bring to a low boil, reduce the heat and simmer 1 hour and 15 minutes. Remove the chicken, strain the stock and return to stove top. Season the stock with salt.
- Bone and skin the chicken and shred the meat with a knife or tines of 2 large forks. Combine the light and dark meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.15 Kcal (1667 kJ) | ||
| Calories from fat | 190.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.22g | 33% | |
|---|---|---|---|
| Cholesterol | 117.81mg | 39% | |
| Sodium | 786.26mg | 33% | |
| Potassium | 629.87mg | 13% | |
| Total Carbs | 23.11g | 8% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 30.54g | 61% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.5mg | 8% | |
| Calcium | 71.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 148.47 Kcal (622 kJ) | ||
| Calories from fat | 71.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 33% | |
|---|---|---|---|
| Cholesterol | 43.93mg | 39% | |
| Sodium | 293.2mg | 33% | |
| Potassium | 234.88mg | 13% | |
| Total Carbs | 8.62g | 8% | |
| Sugars | 2.08g | 22% | |
| Dietary Fiber | 1.71g | 18% | |
| Protein | 11.39g | 61% | |
| Vitamin C | 6.7mg | 30% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.6mg | 8% | |
| Calcium | 26.7mg | 7% | |
* 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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