Saturday Chicken Stock Recipe

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Saturday Chicken Stock
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery.
  3. Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour.
  4. Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 34.21 Kcal (143 kJ)
Calories from fat 12.49 Kcal
% Daily Value*
Total Fat 1.39g 2%
Cholesterol 0.41mg 0%
Sodium 36.4mg 2%
Potassium 114.16mg 2%
Total Carbs 3.84g 1%
Sugars 1.84g 7%
Dietary Fiber 1.08g 4%
Protein 0.47g 1%
Vitamin C 2.6mg 4%
Vitamin A 0.2mg 5%
Calcium 44.7mg 4%
Amount Per 100 g
Calories 9.75 Kcal (41 kJ)
Calories from fat 3.56 Kcal
% Daily Value*
Total Fat 0.4g 2%
Cholesterol 0.12mg 0%
Sodium 10.37mg 2%
Potassium 32.54mg 2%
Total Carbs 1.09g 1%
Sugars 0.53g 7%
Dietary Fiber 0.31g 4%
Protein 0.13g 1%
Vitamin C 0.7mg 4%
Calcium 12.7mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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