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Nutrition Facts
Serving Size 1 cups 707g Recipe makes 8 cups) The following items or measurements are not included below: 1 bouquet garni
Calories 490
Calories from Fat 245		(50%)
Amount Per Serving		%DV
	Total Fat 27.3g	41%
	Saturated Fat 7.6g	38%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 176mg		58%
Sodium 184mg		7%
Potassium 515mg		14%
Total Carbohydrate 2.9g		0%
	Dietary Fiber 0.6g	2%
	Sugars 1.3g
Protein 55.0g		109%
how is this calculated?

Basic Chicken Stock

Recipe #40508 | 3¾ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sue L
Sep 16, 2002

Basic kitchen stuff. Or "How to avoid canned sodium 101". If you like salt, put it in on your own.

1
Place chicken and water in stockpot, making sure water level covers chicken.
2
Bring to a boil over med-high heat, then reduce heat and simmer for about 30 minutes, skimming off foam, until it clears (try not to agitate too much from the bottom at this point).
3
Add onions, carrots, celery, and bouquet garni sachet, and simmer uncovered for approximately 3 hours, maintaining water level to cover chicken.
4
At the end of cooking time, strain mixture through a sieve (don't press the vegetables or mixture will cloud) into a clean pot and allow to cool.
5
Refrigerate, then remove fat before using, if desired (it should rise to the top).
6
You can freeze any you don't want to use right away at this point, or use immediately (I put my extra into ice-cube trays then into plastic bags once it has frozen).