Homemade Chicken Stock


Food.com
260 mins (prep 20, cooking 240)
11 ingredients
8 servings
If you want to use the stock right away, skim the fat off the top first. If planning to use it later, refridgerate until the fat congeals on the surface, then lift it off. To make vegetable stock, substitute 2 whole tomatoes for the hen. From Canadian Living November 2008

Categories:  low-cholesterol , low-calorie , healthy , soups-&-stews , low-carb , low-in... , healthy-2 , low-sodium , stocks , very-low-carbs ,
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Ingredients

Nutrition

Serving Size (4.25 g)
Servings 8
Amount per Serving
Calories 3.41 Calories from Fat 1.71
% Daily Value *
Total Fat 0.19g 2.4%
Saturated Fat 0.03g 1.34%
Trans Fat 0.0g %
Cholesterol 0.15mg 0.4%
Sodium 3.59mg 1.2%
Total Carbohydrate 0.38g 1.02%
Dietary Fiber 0.02 g 0.76%
Sugars 0.02 g %
Protein 0.08g 1.2%
Vitamin A 0.22IU% Vitamin C 0.35mg%
Calcium 2.1mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
celery ribs, sliced mushrooms, fresh parsley, dried thyme, cold water
 

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