Poultry stock
Ingredients for 5 portions
Calculate portions
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
78.04
kcal
Carbohydrates
11.6
g
Proteins
3.63
g
Lipids
1.04
g
Fiber
3.81
g
Saturates
0.12
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.24
g
Cholesterol
0.0
mg
Calcium
83.96
mg
Iron
1.36
mg
Zinc
0.32
mg
Vitamin A
143.46
ug
Vitamin C
25.96
g
Folic acid
94.26
ug
Salt (Sodium)
5657.4
mg
Sugars
9.66
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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