Roasted Chicken Stock
2 Cups of roasted chicken stock contains 471 Calories. The macronutrient breakdown is 39% carbs, 34% fat, and 28% protein. This is a good source of protein (66% of your Daily Value) and fiber (88% of your Daily Value).
- Makes
- 16 Cups
- Prep Time
- 20 minutes
- Cook Time
- 180 minutes
Ingredients
Directions
- Preheat oven to 400 F/200 C.
- Arrange the carrots, celery, and onion in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake in the preheated oven for 1-1/2 hours, turning the chicken once every 30 minutes. The chicken will be crispy and brown.
- Transfer the vegetables and chicken from broiler pan to the stockpot, and add the peppercorns, parsley, thyme, and bay leaves. Carefully discard the drippings from broiler pan, leaving browned bits (fond). Place the broiler pan on a stovetop and add 1 quart/liter of water. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, scraping the bottom to loosen the browned bits.
- Pour the contents of broiler pan into the stockpot. Add the remaining 3 quarts/liters of water, and bring to a boil over medium-high heat. Reduce heat, and simmer for 1-1/2 hours. Strain the stock through a fine sieve into a large bowl. Reserve the chicken meat for another use, and discard the remaining solids. Cover and chill the stock for 8 hours. Skim the solidified fat from surface of broth, and discard.
- Recipe by: Andrea Meyers (source: https://andreasrecipes.com/roasted-chicken-stock/)
Nutrition Facts
For 2 Cups of roasted chicken stock
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 471 | |
| Fats | 20g | 26% |
| Saturated fats | 6g | 31% |
| Trans fats | 0g | |
| Cholesterol | 91mg | 30% |
| Sodium | 1681mg | 73% |
| Carbs | 52g | 19% |
| Net carbs | 27g | |
| Fiber | 25g | 88% |
| Sugar | 4g | |
| Protein | 37g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 4g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 6g | 31% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
