Tastes Better From Scratch · by Lauren Allen★ 5.0 (614)
Chicken Stock
NUTRITION · PER SERVING135M COOK
CAL 11%·PRO 18%
CARBS 7G13% OF CAL
1G FIBER3G SUGAR2G OTHER
FAT 17G71% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade chicken stock made by simmering chicken with aromatic vegetables and herbs. Rich and flavorful, it's superior to store-bought for soups, risottos, and braises.
componentamerican🍲 stockpotdairy freegluten free
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 rotisserie chicken (, meat removed so you're only left with bones and skin)
- 2 ribs celery (, with leaves, cut into chunks)
- 2 medium carrots (, cut into chunks)
- 2 medium onions (, cut into chunks)
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 8 cups cold water
- 2 Tablespoons Better than bouillon chicken paste* (, or 6 chicken bouillon cubes )
At a glance
PER SERVING · TIME 135M
CAL 11%·PRO 18%
CARBS 7G13% OF CAL
1G FIBER3G SUGAR2G OTHER
FAT 17G71% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 2h
- Sodium
- 568mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 239mg
- Calcium
- 56mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 568MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.