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Old 02-07-2010, 01:17 AM   #1
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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.

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Old 02-07-2010, 11:18 AM   #2
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Did you miss an ingredient? Which of those listed is supposed to take the calcium out of the bones?

Gelling is good. I bet your stock is very tasty!
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Old 02-07-2010, 11:24 AM   #3
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I think she means that the bones add calcium to the broth.
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Old 02-07-2010, 12:59 PM   #4
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I have heard and read that stock contains calcium. And if I add vinegar the stock will contain more calcium. But I wonder how much.
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