3 h
Additional culinary preparation: Stocks
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.05 kg
Carrot 0.05 kg
Green leek 0.25 ud
Red wine 0.05 l
Water 1.0 l
Elaboration
  • Chop the poultry carcasses.
  • Wash the green part of the leek and chop it.
  • Peel and cut the onions into halves or quarters.
  • Wash, peel and cut the carrots into pieces.
  • Put the chopped carcasses in a tray and let them get brown in the oven to 200 ºC for 20 minutes. When the time is up, add the vegetables and leave them in the oven for another 15 minutes.
  • Once everything is toasted, put all the ingredients in a pot or casserole with cold water.
  • Put the tray on the fire, take away the fat, add red wine and scrap it with a whisk to take off the grease. Add the resultant product to the previous container. Heat until it starts boiling.
  • Lower the heat and cook taking away the foam constantly for at least 2 hours.
  • Once the time is up, strain, let it settle and degrease the resulting liquid.
Nutritional information (1 portion)
Fiber 3.41 g
Saturates 0.1 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.21 g
Cholesterol 0.0 mg
Calcium 76.37 mg
Iron 1.29 mg
Zinc 0.3 mg
Vitamin A 207.6 ug
Vitamin C 22.5 g
Folic acid 79.61 ug
Salt (Sodium) 33.7 mg
Sugars 7.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.