Roasted Chicken Stock Recipe

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Roasted Chicken Stock
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Ingredients:

Directions:

  1. Preheat oven to 450°.
  2. Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion and next 3 ingredients (through oil) in a bowl; toss well to coat vegetables. Arrange vegetable mixture in a single layer on another jelly-roll pan coated with cooking spray. Roast chicken and vegetables at 450° for 1 hour and 20 minutes or until browned, turning occasionally.
  3. Place wings and vegetables in a stockpot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture into pot. Add 5 quarts water and remaining ingredients to pot. Place pot over medium-high heat. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 299.14 Kcal (1252 kJ)
Calories from fat 160.08 Kcal
% Daily Value*
Total Fat 17.79g 27%
Cholesterol 166.66mg 56%
Sodium 835.46mg 35%
Potassium 349.83mg 7%
Total Carbs 7.34g 2%
Sugars 4.26g 17%
Dietary Fiber 2.32g 9%
Protein 26.9g 54%
Vitamin C 3.3mg 5%
Vitamin A 0.1mg 4%
Iron 2.7mg 15%
Calcium 71.5mg 7%
Amount Per 100 g
Calories 78.09 Kcal (327 kJ)
Calories from fat 41.79 Kcal
% Daily Value*
Total Fat 4.64g 27%
Cholesterol 43.51mg 56%
Sodium 218.11mg 35%
Potassium 91.33mg 7%
Total Carbs 1.91g 2%
Sugars 1.11g 17%
Dietary Fiber 0.6g 9%
Protein 7.02g 54%
Vitamin C 0.9mg 5%
Iron 0.7mg 15%
Calcium 18.7mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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