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  • Summary

    Use this versatile chicken stock as a base for classic soups, such as Broccoli Cream Soup and Creamy Tomato Soup. The recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

    Ingredients

    • 5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed
    • 2 medium carrots, peeled and chopped into 2-inch lengths
    • 2 celery stalks, chopped into 2-inch lengths
    • 2 medium onions, peeled and cut into quarters
    • 2 dried bay leaves
    • 1 teaspoon whole black peppercorns

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 2441 % Daily Value *
    • Total Fat: 181 g 278.25%
    • Saturated Fat: 50 g 247.53%
    • Trans Fat: 1 g %
    • Cholesterol: 1055 mg 351.53%
    • Sodium: 1035 mg 43.13%
    • Calcium: 136 mg 13.63%
    • Potassium: 2355 mg 67.29%
    • Magnesium: 0 mg 0%
    • Iron: 8 mg 45.81%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 5 g %
    • Dietary Fiber: 2 g 6.18%
    • Sugar: 0 g
    • Protein: 186 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 2 g
    • Omega 6 Fatty Acid: 35 g
    • Vitamin A 35.28%
    • Vitamin C 11.48%
    • Vitamin D 5.65%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat26
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat27
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total30 oz-eq

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