Nutritional value of chicken stock

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

kamp

Senior Cook
Joined
Aug 4, 2009
Messages
123
Location
Norway
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.
 
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!
 
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.
 

Latest posts

Back
Top Bottom