RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.0207
Energy (kCal)	107.562
Carbohydrates (g)	23.9495
Total fats (g)	0.9185
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0160
Fatty acids, total polyunsaturated 17:1 (g)	0.0003
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0943
Tocopherol, beta (mg)	0.0072
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0193
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2520
Proline (g)	0.0657
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.4018
Adjusted Protein (g)	0.0000
Cystine (g)	0.0694
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4660
Copper, Cu (mg)	0.2348
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6644
Total lipid (fat) (g)	0.9185
Vitamin K (phylloquinone) (g)	10.1660
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0040
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	25.1940
Folate, total (g)	42.6980
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	12033.1520
Energy (kcal)	107.5620
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0068
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0211
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.8752
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0672
Vitamin C, total ascorbic acid (mg)	16.5762
Lutein + zeaxanthin (g)	190.7680
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0967
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	65.4320
Fatty acids, total saturated 16:0 (g)	0.1147
Carbohydrate, by difference (g)	23.9495
Vitamin D (IU)	0.0000
Fructose (g)	2.3630
Fluoride, F (g)	3.9540
Aspartic acid (g)	0.3120
Tyrosine (g)	0.0587
Potassium, K (mg)	512.3880
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	601.2960
Serine (g)	0.0802
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0921
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0072
Histidine (g)	0.0566
Isoleucine (g)	0.0886
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.1358
Water (g)	1620.8893
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	5967.7840
Sodium, Na (mg)	88.2820
Iron, Fe (mg)	1.8330
Energy (kJ)	449.0960
Ash (g)	2.5402
Caffeine (mg)	0.0000
Glycine (g)	0.0858
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1918
Fatty acids, total polyunsaturated (g)	0.2078
Vitamin E (alpha-tocopherol) (mg)	0.5288
Sucrose (g)	4.0734
Vitamin B-6 (mg)	0.3431
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0005
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1431
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.7200
Starch (g)	1.0296
Pantothenic acid (mg)	0.4064
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1297
Folate, food (g)	42.6980
Fatty acids, total saturated 20:1 (g)	0.0048
Fatty acids, total monounsaturated (g)	0.3571
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0432
Choline, total (mg)	17.3712
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1827
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	242.9200
Fatty acids, total saturated 10:0 (g)	0.0286
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1215
Glutamic acid (g)	0.6872
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2503.4400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1287
Folate, DFE (g)	42.6980
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.1146
Tryptophan (g)	0.0341
Threonine (g)	0.1786
Fatty acids, total polyunsaturated 18:1 c (g)	0.0064
Manganese, Mn (mg)	1.0940
Protein (g)	3.0207
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3438
Betaine (mg)	0.4992
Phosphorus, P (mg)	86.9480
Tocopherol, gamma (mg)	0.0542

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place chicken carcass in medium sized pot and just cover with water. | 2. Bring to boil and then simmer over a low-medium hear for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates. | 3. Skim fat from the top of the broth. | 4. Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice. | 5. Allow stock to cool uncovered. | 6. Strain into a storage container and either use immediately or freeze for later use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken carcass meat remaining	1 1/2	1/2		-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
onion	1		quartered	60.0	14.01	1.65	0.15
carrot	1		cut	29.52	6.8976	0.6696	0.1728
garlic	1	teaspoon	crushed	4.172	0.9257	0.1781	0.013999999999999999
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
bay leaf	1			-	-	-	-
celery seed	1	teaspoon		7.84	0.8270000000000001	0.3614	0.5054

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

Cooking in progress....

Chicken Stock Using Carcass