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
Water 0.75 l
  • 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)
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) 34.4 mg
Sugars 8.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.