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5.2 hours
4 servings
Adjust servings
Makes about 3 quarts
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken bone
ham
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken bone
ham
vegetarian
(?)
Not vegetarian due to:
chicken bone
ham
pescetarian
(?)
Not pescetarian due to:
ham
paleo
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 82.1% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 82.1% of RDA
• Carbs: 2.7% of RDA
• Fat (total lipid): 31.0% of RDA
• Fiber: 8.6% of RDA
• Fructose: 0.0% of RDA
• Protein: 49.1% of RDA
• Sodium: 40.1% of RDA
• Sugar: 11.8% of RDA
• Vitamin A (IU): 9.9% of RDA
• Vitamin B6: 7.7% of RDA
• Vitamin C: 39.6% of RDA
• Iron: 24.3% of RDA
• Magnesium: 9.1% of RDA
• Manganese: 2.6% of RDA
• Niacin: 13.9% of RDA
• Potassium: 12.9% of RDA
• Zinc: 4.6% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
3
lbs
Raw meaty chicken bones.
 
4
ounces, weight
From a whole ham (like Smithfield), soaked in water for 24 hours and drained.
 
1
lb
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
 
4
inches
Sliced and lightly crushed.
 
8
whole
trimmed and lightly crushed.
 
1
tsp
Can use white peppercorns as well.
 
 
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PREPARATION
1.
Put the chicken bones and ham in a large stockpot.
2.
Add 5 quarts of water and bring to a boil over high heat.
3.
Reduce heat to low, and add the daikon, ginger, scallions, and peppercorns.
4.
Simmer, partially covered for 4-5 hours, or until reduced to about 3 quarts of stock, occasionally skimming off any foam from the surface.
5.
If necessary, add salt to taste and stir.
6.
Strain and discard the solids and skim off the fat.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Freeze in 1-cup or 1-pint containers for making sauces. Freeze in 1-quart containers for soup.
2.
If you can't find Smithfield ham, use prosciutto ends which are usually available at the butcher or deli counter.
3.
You do not have to soak the prosciutto ends like the ham. Just add the piece, minus the fat and rind, to the stockpot.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1642
Protein 55.2 g
Carbohydrates 7.56 g
Iron 4.60 mg
Fiber 2.40 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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