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Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving
Amount Per Serving
  • Calories 28.3
  • Total Fat 0.1 g
  • Saturated Fat 0.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.0 mg
  • Sodium 12.6 mg
  • Potassium 63.6 mg
  • Total Carbohydrate 2.9 g
  • Dietary Fiber 0.6 g
  • Sugars 0.5 g
  • Protein 0.2 g
  • Vitamin A 28.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 1.4 %
  • Vitamin C 2.9 %
  • Vitamin D 0.0 %
  • Vitamin E 0.4 %
  • Calcium 0.8 %
  • Copper 0.6 %
  • Folate 1.3 %
  • Iron 0.6 %
  • Magnesium 0.7 %
  • Manganese 1.7 %
  • Niacin 0.7 %
  • Pantothenic Acid 0.5 %
  • Phosphorus 0.8 %
  • Riboflavin 0.6 %
  • Selenium 0.1 %
  • Thiamin 0.8 %
  • Zinc 0.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chicken Stock

View the full Chicken Stock Recipe & Instructions
Submitted by: CHEF_MEG
TAGS:  Side Items |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken Stock

20 calories of chef meg chicken broth, (1 serving)

5 calories of Carrots, raw, (0.19 medium)

3 calories of Onions, raw, (0.06 medium (2-1/2" dia))

1 calories of Celery, raw, (0.13 stalk, medium (7-1/2" - 8" long))

0 calories of Pepper, black, (0.03 tsp)

0 calories of Parsley, (0.19 sprigs)


Nutrition & Calorie Comments  

I don't bother peeling or dicing vegetables. I make sure they're clean, but they're all going to be strained out at the end anyway. I refrigerate overnight to let the fat solidify and strain that off before canning the stock. It's a lot easier to have stock that isn't frozen when I want it. Submitted by:
ANDILH

(11/19/13)
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thank goodness for Google - don't operate in quarts here :) I also learned that Canadian cups are not the same as the US counterpart - wonder if that is messing up my nutrition tracking? Submitted by:
TRACYDH

(8/16/13)
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i also add two-four cloves of garlic, which is a blood thinner (bc i can't take aspirin) and natural antibiotic, plus 1T salt. great for when one is sick. Submitted by:
AFBRAT38

(4/24/13)
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I make my stock in a crock pot, and it works great. After I strain out the bones and vegetables, I pour it straight into different sized containers and put them in the fridge overnight. The next day, all the fat has risen to the top and solidified and it is easy to spoons right off. Submitted by:
LYDDIECAT

(3/11/12)
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So many great suggestions and I love that it is practically sodium free. Submitted by:
REALKIEKEY

(2/10/12)
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great idea and its low sodium. Submitted by:
CHRIS3874

(11/27/11)
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I save every part of the turkey after the meal, even a little stuffing. It all goes into the stockpot for a few hours. Then I strain it & put it on the porch in the cold to let the fat solidify (covered in case the cat comes by). Freeze in 1 cup portions.Try it for cooking rice, pasta & potatoes. Submitted by:
JANEDOE12345

(11/27/11)
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I definitely don't WASH the bones of a roasted turkey/chicken before putting them in the pot. They have been at high heat for several hours and are 'clean'.. Into the pot with the washed veggies and simmer at least an hour. Low sodium would depend on the seasoning of the carcass before baking. Submitted by:
MISS_VIV

(11/27/11)
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I make stock by cooking the whole bird and skimming fat off the stock after it sets in the fridge. This way I get to use the boiled chicken in other recipes. Submitted by:
CRAZYDOGLADYBO

(2/23/11)
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You don't use any salt, yet sodium is listed in the ingredients. Which of those ingredients has natural salt? Submitted by:
ISTICH

(11/30/10)
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We eat chicken often in the summer. I save all the "things" from whole chickens (raw) like the wingtips, backs, necks etc in a zipper bag in the freezer and make stock in the winter. I let the prepared stock sit in the fridge overnight and then skim off the fat before freezing. Yummy!! Submitted by:
SBATES63

(11/29/10)
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I've been doing this for 55+ years w/ chicken, turkey, etc. I don't wash the bones but put in the skin, fat and odd bits of meat for more flavor. Removed when straining, let cool and skim off solidified fat. Also for beef broth: no skin but add bits of meat. Break the bones for even more flavor. Submitted by:
TRICIAN13

(11/28/10)
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JULIEIRENE - when preparing fresh veg for dinner or other soup, give them a good wash, or scrub, first. Then all your peelings, parings, trimmings, tops and tails etc can go in a pot of boiling water for a good veg stock. If you don't add salt, there's virtually nil sodium. Submitted by:
CMFARRELL36

(11/28/10)
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I am so happy to have this. It lowers the salt compare to packaged stock. Thanks! Submitted by:
NEWLY_IMPROVED

(11/28/10)
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Good recipe.......I make my turkey stock a week before Thanksgiving..........pretty similarly only I add fresh rosemary, fresh sage and sea salt (just a little)........makes for a very aromatic stock and very tasty in the dressing! Submitted by:
JEANNIEMARIE55

(11/27/10)
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It says comments are optional but then makes me add one, so I did. I don't usually wash the bones, but leave some meat on them, removing the meat before adding the veggies. It does mean I have to remove the congealed fat off the top, but I think it's worth it. Submitted by:
DANJODEA

(11/12/10)
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I forgot all about freezing it in ice cube trays for smaller portions. I love to make my own stock and need to for the reduced sodium. Submitted by:
MALINDA45

(10/1/10)
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Its a great recipe and its similar to one I usually make. Chef Megan didn't mention that once you refrigerate or freeze the broth, the chicken fat will rise to top and you than can easily discard. Submitted by:
MAMAENUFF

(9/28/10)
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I do this fairly often, but I get meat off bones and throw in carcus, gelatin and whatever else that's left from roasting and don't dice veggies, just throw all in whole except the onions which I quarter. I cool it in fridge and then peel off fat layer on top and toss it. Strain out solids etc. Submitted by:
HAYHON

(3/11/10)
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I grew up watching my mom make this but I'm thinking she always threw in herbs & spices too (other than pepper). Anyways...I'll be using this recipe & making my own now. I'll also use it for the dogs. Love the low sodium count! Submitted by:
BUDDY_LOVE

(2/11/10)
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Although the recipe says you can use turkey instead (in the intro), use turkey necks. Turkey bones make for very greasy-tasting stock, even after skimming the fat. One turkey neck is all you need. Submitted by:
ZANTHIA6

(12/9/09)
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Do you have a low-sodium home-made stock recipe that is vegetarian? Submitted by:
JULIEIRENE

(11/30/09)
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I have been doing this for the last 50 years. My mother taught me how to do it while I was in grade school.
I am so glad that this low sodium alternative to the store bought alternative. I have some on my sink made from the turkey bones. The younger people just do not know how to do it. Thank you
Submitted by:
MIAJOEB

(11/27/09)
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Instead of rinsed bones I remove the skin and any fat from the carcass and boil that with the above veggies, plus bay and garlic. Remove bones/veggies, strain through cheese cloths and cool, the fat rises to the top and you can remove it. This way you get the meat that's often missed when carving. Submitted by:
THALIA_82

(11/27/09)
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