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Homemade Chicken Broth

nhmom80
nhmom80 Posts: 11 Member
edited November 2024 in Food and Nutrition
*I posted this in recipes but wanted to also post here to see if I get more replies.

How do you calculate the calories? Or do you just go by a store brand and call it a day.

I make my broth by throwing leftover chicken bones and skin into a crock-pot with water and if I have veggies on hand I will add those too. I let it cook all day or over night, drain, cool and skim fat. The chicken bones are from the chicken I would've made the day before and had been plenty seasoned so I don't have to add any additional seasonings.

Replies

  • Ready2Rock206
    Ready2Rock206 Posts: 9,487 Member
    Personally I would just go by a store brand and call it a day. Chicken broth is pretty low calorie anyway so a few calories here or there won't make a huge amount of difference.
  • nhmom80
    nhmom80 Posts: 11 Member
    Sounds good to me and what I thought might be best.
    Ready2Rock206 wrote: »
    Personally I would just go by a store brand and call it a day. Chicken broth is pretty low calorie anyway so a few calories here or there won't make a huge amount of difference.
  • Unknown
    Unknown
    This content has been removed.
  • sgt1372
    sgt1372 Posts: 3,997 Member
    Do you de-fat your chicken broth?

    Broth completely w/o fat will be pretty low in cals. 10 cals/ cup for Swanson's.

    Not so if you retain the fat. Add about 115 cal per tablespoon of chicken fat if you do.



  • shaumom
    shaumom Posts: 1,003 Member
    I do the store brand as well, although usually your sodium content for the broth - if you track that - will be lower than store brand.
This discussion has been closed.

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