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Chicken Stock Recipe Video
|Chicken bones||1⁄2 Kilogram, roasted|
|Celery leaves||200 Gram, coarsely chopped|
|Parsley||1 Bunch (100 gm)|
|Peppercorns||1⁄2 Tablespoon, cracked|
Serving size: Complete recipe
Calories 1243 Calories from Fat 518
% Daily Value*
Total Fat 58 g88.7%
Saturated Fat 18.5 g92.5%
Trans Fat 0.4 g
Cholesterol 310 mg
Sodium 8163.4 mg340.1%
Total Carbohydrates 65 g21.7%
Dietary Fiber 17.3 g69%
Sugars 26.2 g
Protein 121 g241.5%
Vitamin A 1007.7% Vitamin C 282.2%
Calcium 39.4% Iron 76.1%
*Based on a 2000 Calorie diet
1.On a chopping board coarsely chop celery, carrots, onions and parsley.
2.In a large boiling pot, put the chicken and pop in all the veggies and season with bay leaves and peppercorns.
3.Fill the pot up with enough water to submerge all the ingredients in and let it sit on the stove on medium high heat.
4.Once it comes to a boil, lower the heat and let it simmer for about 4 hours.
5.Strain the ingredients and put them into another pot retaining the stock, season with salt and stir well.
6.Serve hot with some bread sticks or use, in your favorite recipe.