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How to Make Stock From a Roast Chicken Carcass Recipe Video
|Leftover roast chicken carcass and bones||1 Medium|
|Tomato||1 Medium, cut into wedges|
|Onion||1 Small, cut into wedges|
|Celery stick||1 Large, cut into chunks|
|Parsley sprigs||5 Medium ((to taste))|
|Water||1 Liter ((enough to cover the ingredients))|
Calories 84 Calories from Fat 24
% Daily Value*
Total Fat 3 g4%
Saturated Fat 0.71 g3.5%
Trans Fat 0 g
Cholesterol 28.1 mg
Sodium 44.5 mg1.9%
Total Carbohydrates 5 g1.6%
Dietary Fiber 1.2 g4.8%
Sugars 2.4 g
Protein 10 g20.3%
Vitamin A 9.4% Vitamin C 14.4%
Calcium 2.3% Iron 4%
*Based on a 2000 Calorie diet
1. Into a nice deep pot, put together all ingredients and cover with water; bring to a boil.
2. Reduce to a simmer and let bubble away for 45 minutes to an hour.
3. Turn the heat off and let the stock cool down.
4. Strain it into a jug or container and freeze or put into the refrigerator if you will be using it in 3-4 days.