6 Serves
67 Mins
Prepare the aromatics by peeling and chopping the onion and garlic using a chef's knife on a cutting board.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
195 µg / 400 µgCalcium
266 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
253 mg / 420 mgPhosphorus
367 mg / 1,250 mgPotassium
1438 mg / 4,700 mgSodium
835 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
15 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Add the onion and garlic to the pot and sauté until fragrant and translucent.
Add the chicken bones and enough water to cover them, then bring to a gentle simmer for 40 minutes, skimming any foam from the surface.
Season the finished bouillon with salt and black pepper to taste before serving hot.
25
g75
g24
g
