Chicken Stock
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
591
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 121 g | (123 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 99.6 μg | (166 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 77.5 mg | (646 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 2,261 mg | (57 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 990 mg | |||
| Cholesterol | 310 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 onions
- 3 carrots
- 3 stalks Celery (with the leaves)
- 1 handful parsley
- 1 tsp peppercorns
- 3 Juniper berries
- 2 bay leaves
- 1 chicken (about 1.4 kg)
Preparation steps
1.
Peel and quarter the onions. Peel and coarsely chop the carrot. Rinse, trim, and roughly chop the celery. Rinse the celery, and add to a large pot with the vegetables. Add the peppercorns, juniper berries, and the bay leaves. Rinse the chicken, and place over the vegetables. Pour 3 liters (approximately 3 quarts) of water into the pot. Bring to a boil, reduce the heat, and simmer gently for 2 hours. Skim any foam that rises to the top of the pot.
2.
Remove the pot from the heat. Remove the chicken, and reserve for another use. Pass the liquid through a fine strainer. If you'd like, place in a large jug to cool. Once cooled, skim off the layer of fat that rises to the top with a spoon.
3.
Use the stock for a soup or for a sauce.
