FeelGoodFoodie · by Yumna Jawad★ 5.0 (28)
How to Make Chicken Stock
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 58%
CARBS 2G3% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 23G61% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade chicken stock made on the stovetop or in an Instant Pot with chicken, aromatic vegetables, and herbs. A foundational cooking ingredient.
componentamerican🥘 pressure cooker🍲 stockpotdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 chicken carcass (cut smaller with a cleaver (Cutting is optional))
- ½ white onion (cut in large pieces)
- ½ carrot (cut in large pieces)
- 1 celery stalk (cut in four pieces)
- 1 bay leaf
- 6 sprigs herbs (thyme, parsley, tarragon, etc.)
- 6 cups cold water (or enough to cover ¾ of the bones and vegetables)
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 58%
CARBS 2G3% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 23G61% OF CAL
7G SAT17G 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
- 5m
- Cook
- 20m
- Sodium
- 483mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 308mg
- Calcium
- 70mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 483MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.