HOMEMADE CHICKEN STOCK NUTRITION RECIPES
HOMEMADE CHICKEN STOCK RECIPE: HOW TO MAKE IT
Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at
Provided by Taste of Home
Categories Lunch
Total Time 03 hours 55 minutes
Prep Time 10 minutes
Cook Time 03 hours 45 minutes
Yield about 2 quarts.
Number Of Ingredients 11
Steps:
- In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)
Nutrition Facts : Calories 33 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 6g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable.
HOMEMADE CHICKEN STOCK RECIPE - FOOD.COM
Can be made with roasted ingredients or raw. Notes: I use whole chicken carcass with most of meat gone or approx equivalent, good to have some meat left on it, if you can handle it, break some of the bones to get the marrow out to make it taste richer. Also, i save my veggie cuttings (outsides of onions, potato peels, carrot tips) and use them . I just stick them in a bag and freeze them until I make the stock. you can add 1 C white wine or change seasonings according to wishes or what is fresh and available. try not to make it more than minimally salty so can add when you are using it for other soups. For roasted chix broth: roast chix & veggies for 20 min at 500 to carmelize. Usually make this after I make roasted chicken and veggies for dinner and use left overs/remains. Just roast extra veggies and include the parts you trimmed off on the ones you plan to eat--tips of carrots, etc. If I'm feeling ambitious, I pick out the chicken bones and freeze the veg remains for dog soup and delight my dogs. I also make this using the parts of veggies I trim off whenever I'm cutting up/using veggies--outer layers of onions, tips of carrots, etc. I just stick them in a bag in the freezer and add them to the stock when I make it.
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 10 cups, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
- reduce to simmer & add veggies.
- let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
- Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
- skim froth off as it comes up throughout.
- take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
- you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.
Nutrition Facts : Calories 136.8, FatContent 2.6, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 738.4, CarbohydrateContent 32.4, FiberContent 9.8, SugarContent 2.9, ProteinContent 3.5
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