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Basic Chicken Stock
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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
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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