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White Poultry Stock Recipe
|Chicken pieces/Bones/ 2 chicken carcasses||2 Pound|
|Water/Water to cover, if using carcasses||6 Cup (96 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced leeks||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs), sliced|
|Turnips||1⁄2 Cup (8 tbs), sliced|
|Spinach||1⁄2 Cup (8 tbs), shredded|
|Garlic||1 Clove (5 gm)|
Serving size: Complete recipe
Calories 1281 Calories from Fat 264
% Daily Value*
Total Fat 29 g45.2%
Saturated Fat 7.4 g37.2%
Trans Fat 0 g
Cholesterol 634.9 mg
Sodium 966.8 mg40.3%
Total Carbohydrates 46 g15.3%
Dietary Fiber 10.5 g41.8%
Sugars 16.5 g
Protein 200 g399.8%
Vitamin A 508.8% Vitamin C 117.6%
Calcium 34.3% Iron 77.8%
*Based on a 2000 Calorie diet
Bring to a boil and skim off any foam that rises to the top.
Reduce heat, cover, and simmer for 3 hours.
Strain and refrigerate overnight.
Remove fat from the surface, refrigerate or freeze.