CHICKEN STOCK CALORIES RECIPES
CHICKEN STOCK RECIPE | ALLRECIPES
Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.
Provided by Margaret Price
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Yield 7 or 8 cups
Number Of Ingredients 8
Steps:
- Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
- Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
- Strain and cool the stock, uncovered.
- Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
Nutrition Facts : Calories 252.4 calories, CarbohydrateContent 2.5 g, CholesterolContent 86.9 mg, FatContent 14.4 g, FiberContent 0.7 g, ProteinContent 26.6 g, SaturatedFatContent 4.1 g, SodiumContent 100.6 mg, SugarContent 1.2 g
HOMEMADE ROASTED CHICKEN STOCK RECIPE | EATINGWELL
If you've ever wondered why soups and sauces taste so good at restaurants, homemade stock may be the answer. This homemade stock recipe starts with two leftover roasted chicken carcasses. If you don't have two ready at once, freeze one and save it until you roast another chicken. Simmering the bones with herbs and veggies makes a virtually sodium- and calorie-free broth that has a deep, delicious flavor.
Provided by David Bonom
Categories Paleo Chicken Recipes
Total Time 3 hours 30 minutes
Number Of Ingredients 10
Steps:
- Place carcasses (meat removed) in a large pot. Add onion, 3 carrots, celery, garlic, parsley, thyme, bay leaf and peppercorns. Add water; bring to a boil. Reduce heat to maintain a gentle simmer; cook, uncovered, for 3 hours.
- Let stand 30 minutes. Strain the stock through a fine-mesh sieve into a large bowl; discard the solids. If you have more than about 5 cups of stock, transfer it back to the pot and continue simmering until reduced to 5 cups.
Nutrition Facts : Calories 144.5 calories, CarbohydrateContent 32.7 g, FatContent 0.7 g, FiberContent 7.2 g, ProteinContent 4.5 g, SaturatedFatContent 0.2 g, SodiumContent 224.9 mg, SugarContent 12.6 g
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BASIC CHICKEN STOCK RECIPE | ALLRECIPES
A great stock to use for soups, sauces, gravies, etc.
From allrecipes.com
Reviews 4.7
Total Time 1 hours 40 minutes
Category Soups, Stews and Chili Recipes, Broth and Stock Recipes, Chicken Stock Recipes
Calories 199.5 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 1 hours 40 minutes
Category Soups, Stews and Chili Recipes, Broth and Stock Recipes, Chicken Stock Recipes
Calories 199.5 calories per serving
- To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
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CHICKEN STOCK RECIPE - NYT COOKING
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.
From cooking.nytimes.com
Reviews 5
Total Time 9 hours
Calories 2 per serving
From cooking.nytimes.com
Reviews 5
Total Time 9 hours
Calories 2 per serving
- Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.
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HOMEMADE CHICKEN BROTH RECIPE | EATINGWELL
Nothing soothes, nourishes and comforts like homemade chicken broth. Canned broth is a handy standby for quick soups, but homemade delivers maximum flavor while contributing minimal calories.
From eatingwell.com
Reviews 4.5
Total Time 2 hours 35 minutes
Category Healthy French Soup and Stew Recipes
Calories null per serving
From eatingwell.com
Reviews 4.5
Total Time 2 hours 35 minutes
Category Healthy French Soup and Stew Recipes
Calories null per serving
- Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.
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CHICKEN STOCK USING CARCASS RECIPE - AUSTRALIAN.FOOD.COM
A good way to make stock from a left-over chicken carcass if you've diced it up for other cuts but some meat is remaining.
From food.com
Reviews 5.0
Total Time 4 hours 10 minutes
Calories 9 per serving
From food.com
Reviews 5.0
Total Time 4 hours 10 minutes
Calories 9 per serving
- Strain into a storage container and either use immediately or freeze for later use.
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CHICKEN STOCK USING CARCASS RECIPE - AUSTRALIAN.FOOD.COM
A good way to make stock from a left-over chicken carcass if you've diced it up for other cuts but some meat is remaining.
From food.com
Reviews 5.0
Total Time 4 hours 10 minutes
Calories 9 per serving
From food.com
Reviews 5.0
Total Time 4 hours 10 minutes
Calories 9 per serving
- Strain into a storage container and either use immediately or freeze for later use.
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HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 40 minutes
Calories 25 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 40 minutes
Calories 25 calories per serving
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
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Calories per serving of Homemade Chicken Stock. 54 calories of Chicken Breast, with skin, (0.36 unit (yield from 1 lb ready-to-cook chicken)) 9 calories of Carrots, raw, (0.29 large (7-1/4" to 8-1/2" long)) 4 calories of Onions, raw, (0.07 large) 3 calories of Celery, raw, (0.29 stalk, large (11"-12" long))
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CALORIES IN CHICKEN STOCK - CALORIE, FAT, CARB, FIBER ...
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CALORIES IN HOMEMADE CHICKEN STOCK - CALORIE, FAT, CARB ...
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EASY HOMEMADE CHICKEN STOCK RECIPE WITH TIPS
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CHICKEN BOUILLON BROTH RECIPE - SHARE-RECIPES.NET
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