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Chicken Stock Recipe
|Whole chicken breasts||4 (Use Bones)|
|Water||1 1⁄2 Liter (6 Cups)|
|Onion||1 , sliced|
|Carrot||1 , sliced|
|Celery stalks||2 , sliced|
|Fresh parsley||30 Milliliter (2 Tablespoons)|
|Lemon juice||10 Milliliter (2 Teaspoons)|
|Mushroom||1 , sliced|
Serving size: Complete recipe
Calories 870 Calories from Fat 84
% Daily Value*
Total Fat 9 g14.4%
Saturated Fat 2.5 g12.3%
Trans Fat 0.2 g
Cholesterol 399 mg
Sodium 576.8 mg24%
Total Carbohydrates 25 g8.5%
Dietary Fiber 6.8 g27.2%
Sugars 11 g
Protein 163 g326.1%
Vitamin A 265.8% Vitamin C 116.4%
Calcium 21% Iron 44.3%
*Based on a 2000 Calorie diet
1)Take a large kettle, place bones of chicken breasts in it. Add water, onion, carrot, celery, bay leaf, parsley, lemon juice, tomato and mushroom.
2)Bring the mixture in kettle to boil and simmer for 2 hours over reduced heat.
3)Strain the stock using cheesecloth.
4)Refrigerate covered for future use.
5)Prior to using stock, skim off the fat and add to dishes.
6)Use for soups and other recipes.