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Thai Chicken Stock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)170.0052
Energy (kCal)1981.8178
Carbohydrates (g)6.0933
Total fats (g)136.8872
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chicken, onion, carrots, celery, cilantro, garlic, ginger, peppercorns, and water in a stockpot. Bring to a boil over medium-high heat. | 2. Skim off any froth that is on the surface. | 3. Reduce heat and simmer covered for 2 hours. | 4. Strain into a bowl, cool, and refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 lbs 1949.3378 0.0 168.6404 136.5443
    onion 1 halved - - - -
    carrot 3 halved - - - -
    celery 3 stalks 30.72 5.7024 1.3248 0.3264
    cilantro stem 1/2 cup - - - -
    garlic clove 6 crushed - - - -
    ginger 1 slice 1.76 0.3909 0.04 0.0165
    black peppercorn 1 teaspoon - - - -
    water 10 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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