Home made stock - how to measure calories?

Rebaisa

The days are getting cooler in my part of the world as we head towards winter, so it's time to start cooking hearty soups, stews and casseroles. I'm at a bit of a loss, though, as to how to count the calories in home made stock.

I make stock by simmering bones (eg. the carcass from a roast chook, or beef bones etc.) with some veges and herbs, and then straining and discarding the solids and using the liquid as a base for soups etc. (I usually leave the stock in the fridge overnight so that any fat sets on top & can be scooped off before use).

I don't imagine the calories would be huge, but my deficit isn't that big any more either, so I'd like to have a reasonable estimate of the calorie count.

How do you count the calories in home made stock?

rosebarnalice

There are several mfp entries for "homemade stock". I estimate about 30 calories per cup for most stock if I skim the fat and don't add salt

Rebaisa

Thanks, that sounds like a reasonable estimate.