Directions:
- Preheat oven to 450 degrees F.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
- Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat.
- Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
- Remove from the heat and strain through a mesh strainer into a clean pot.
- Place back on the stove over high heat and cook until reduced by half.
- Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.1 Kcal (1202 kJ) | ||
| Calories from fat | 194.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.61g | 33% | |
|---|---|---|---|
| Cholesterol | 103.63mg | 35% | |
| Sodium | 123.03mg | 5% | |
| Potassium | 254.44mg | 5% | |
| Total Carbs | 1.11g | 0% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 20.55g | 41% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 220.29 Kcal (922 kJ) | ||
| Calories from fat | 149.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.58g | 33% | |
|---|---|---|---|
| Cholesterol | 79.51mg | 35% | |
| Sodium | 94.4mg | 5% | |
| Potassium | 195.23mg | 5% | |
| Total Carbs | 0.85g | 0% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 15.77g | 41% | |
| Vitamin C | 3.2mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 6% | |
| Calcium | 13.2mg | 2% | |
* 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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