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
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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  

This is how I do mine, except I don't wash the bones. I just remove the skin and fat and either do it their way or in the slow cooker. I usually freeze mine to have on hand.
I make my chicken stock with chicken breasts garlic pepper dill and rosemary. I also use a new product (to me) called better than bullion. It comes with lower sodium version also
I use the entire chicken,giblets included. I then refrigerate the entire thing overnight. I then skim all of the fat off ,remove skin and freeze the stock in freezer ziploc bags in portions I use.I lay them flat in the freezer to freeze, then later stack them, dated and number of cups inside.
I always remove the fat first, saves plenty of effort later, good stock for later.
cuts down on sodium
Like the chicken stock that's not full of sodium.
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.
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?
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.
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.
So many great suggestions and I love that it is practically sodium free.
great idea and its low sodium.
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.
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.
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.
You don't use any salt, yet sodium is listed in the ingredients. Which of those ingredients has natural salt?
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!!
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.
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.
I am so happy to have this. It lowers the salt compare to packaged stock. Thanks!
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!
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.
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.
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.