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 green parts)
- 1 handful parsley
- 1 tsp peppercorns
- 3 Juniper berries
- 2 bay leaves
- 1 chicken (approximately 1.4 kg)
Preparation steps
1.
Peel onions and cut into quarters. Peel carrots and cut into chunks. Rinse and corsely chop celery. Rinse parsley. Combine all vegetables and parsley in a large pot. Add peppercorns, juniper leaves and bay leaves. Add chicken and about 3 liters (approximately 12 cups) of water. Bring to a boil and reduce temperature. Simmer for about 2 hours on low heat, skimming all resulting foam.
2.
Remove chicken from the broth. Strain broth through a fine sieve and cool in a large pitcher. Remove fat layer on cooled broth with a spoon.
3.
Use broth in recipes as needed.
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