Nutritional value of chicken stock
I use 2 chicken carcass, 2 chicken legs, some chicken feets, onion, carrots and some herbs when I make chicken stock. I take off all visible fat to chicken leg/carcass.
I have read that it take the calcium ++ out of the bones and that it is very nutritious with other minerals.
Does anyone know how much calcium, magnesium ++ that can be in a home made stock?
Will it me more nutritious the longer it boils?
It gets jello when I put it in the frigde and then I remove the fat that has come to the top the next day.
Girl from Norway thats love to cook.
I have IBS/IBD and is following SCD diet