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I can find details of how much protein per body of fluid (e.g. 1 US cup) but to be honest we probably all make stock to a different concentration, so that makes that metric useless.

When I prepare a large chicken (2kg), I remove the breasts , wings and legs (and the oysters on the back) so I'm left with just the main carcass which I then simmer for ages. How much protein is extracted please?

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Search on chicken back bone nutrition. Many hits.

From this link about 20 grams per 102g of total mass.

  • Ok, this is useful, thanks. But I did ask about stock. – S Meaden Oct 4 '18 at 10:51

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