Poultry stock

2 h 30 min
Additional culinary preparation: Stocks
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Poultry carcasse 0.15 kg
Water 0.75 l
Powdered vegetable stock 0.05 kg
Elaboration
  • Dice the poultry carcasses.
  • Wash the green part of the green leek and dice it.
  • Peel and cut the onions into halves or quarters.
  • Clean, peel and dice the carrots.
  • Put all the ingredients into a pot with cold water on the fire until it starts boiling. Lower the heat and let them boil while taking away the foam for at least 2 hours.
  • Once finished, drain and leave to rest, removing any excess fat from the liquid.
Nutritional information (1 portion)
Energy
26.2
kcal
Carbohydrates
3.5
g
Proteins
1.47
g
Lipids
0.6
g
Sugars 1.88 g
Salt (Sodium) 5626.92 mg
Folic acid 11.1 ug
Vitamin C 4.36 g
Vitamin A 64.62 ug
Zinc 0.04 mg
Iron 0.28 mg
Calcium 19.16 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.03 g
Monounsaturated fatty acids 0.0 g
Saturates 0.01 g
Fiber 0.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
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