D_Blackwell
Cook
- Joined
- Aug 15, 2006
- Messages
- 72
I'm starting to do some calorie counting, and am having a hard time getting a fix on calories per cup of of homemade chicken stock. My searching has brought up some very wide ranging results.
My chicken stock recipe is as plain jane as one might expect. About 1 1/2 gallons water, one 6 pound whole chicken (meat removed and reserved when cooked - bones and parts added back to stock), celery, carrots, onions, bay leaves, thyme, 1 1/2 teaspoons salt, and 30 crushed peppercorns. 5 hour simmer. Finished stock is strained, cooled overnight, defatted next day, then frozen in 2 cup portions. Target yield is about 1 gallon, but if I'm off on the simmer the yield can range from a high of 1 1/4 gallons to a low of 3/4 gallon.
What are the best guesstimates on calories per cup for homemade chicken stock?
My chicken stock recipe is as plain jane as one might expect. About 1 1/2 gallons water, one 6 pound whole chicken (meat removed and reserved when cooked - bones and parts added back to stock), celery, carrots, onions, bay leaves, thyme, 1 1/2 teaspoons salt, and 30 crushed peppercorns. 5 hour simmer. Finished stock is strained, cooled overnight, defatted next day, then frozen in 2 cup portions. Target yield is about 1 gallon, but if I'm off on the simmer the yield can range from a high of 1 1/4 gallons to a low of 3/4 gallon.
What are the best guesstimates on calories per cup for homemade chicken stock?