CHICKEN STOCK NUTRITION RECIPES

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CHICKEN STOCK | JAMIE OLIVER RECIPES



Chicken stock | Jamie Oliver recipes image

This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing

Total Time 4 hours 20 minutes

Yield 4 litres

Number Of Ingredients 12

2 kg raw higher-welfare chicken carcasses legs or wings chopped
½ a bulb of garlic
5 sticks of celery
2 medium leeks
2 medium onions
2 large carrots
3 bay leaves
2 sprigs of fresh rosemary
5 sprigs of fresh parsley
5 sprigs of fresh thyme
5 whole black peppercorns
6 litres cold water

Steps:

    1. Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
    2. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
    3. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

Nutrition Facts : Calories 5 calories, FatContent 0.4 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 0.2 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CHICKEN STOCK RECIPE | ALLRECIPES



Chicken Stock Recipe | Allrecipes image

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     Chicken Stock

Yield 7 or 8 cups

Number Of Ingredients 8

4 pounds chicken
7 cups water
1 large onion, halved
3 stalks celery
3 carrots, cut into 2 inch pieces
1 bay leaf
1 teaspoon grated fresh ginger
salt to taste

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

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