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Homemade Chicken StockNutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2818 % Daily Value *
- Total Fat: 107 g 164.77%
- Saturated Fat: 30 g 149.2%
- Trans Fat: 0 g %
- Cholesterol: 1143 mg 381.02%
- Sodium: 13566 mg 565.27%
- Calcium: 342 mg 34.22%
- Potassium: 4458 mg 127.37%
- Magnesium: 0 mg 0%
- Iron: 16 mg 86.94%
- Zinc: 0 mg 0%
- Total Carbohydrate: 28 g %
- Dietary Fiber: 9 g 35.48%
- Sugar: 13 g
- Protein: 409 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 20 g
- Vitamin A 890.24%
- Vitamin C 30.65%
- Vitamin D 17.01%
- * 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 - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables6
- Exchange - Lean Meat58
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total3 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total48 oz-eq
Summary
If you like other herbs like sage or thyme in your chicken stock, feel free to add a few sprigs to the pot. I prefer simmering it for 24 hours to draw as many of the nutrients out of the chicken as possible. I usually make my pot of stock on the weekend when I’m home so I can let it simmer for a full day.?
Ingredients
1 (3-4 pound) chicken, preferably pastured?
2 carrots?
1 stalk celery?
1 large bunch parsley?
2 bay leaves?
1 head of garlic, cut in half?
1 large onion, cut into quarters (don't worry about peeling it)?
2 tablespoons Celtic sea salt?
1 tablespoon vinegar
Instructions
Place all ingredients in large stockpot. Add just enough water to cover. Let sit for 30 minutes at room temperature. Bring to a simmer over medium-low heat, about 30-60 minutes. Skim foam off the top, lower heat to low, then let simmer for 8 - 24 hours, with lid ajar.
Strain broth. Use the cooked chicken in soup, a casserole, salad, etc. After the