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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (523g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon black peppercorns |
||
| Calories 367 | ||
| Calories from Fat 219 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.3g | 37% | |
| Saturated Fat 7.0g | 34% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 120mg | 40% | |
| Sodium 522mg | 21% | |
| Potassium 417mg | 11% | |
| Total Carbohydrate 4.9g | 1% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 1.8g | ||
| Protein 30.6g | 61% | |
Chicken Stock (from Cooking Light)
By: LonghornMama
Apr 24, 2005
This is my favorite recipe for stock. Different in that it uses a whole chicken which is cooked until done, then removed, and bones are then returned to pot for stock. Kills two birds with one stone, getting about 4 cups of tender chicken to use in your favorite recipe and about 6 cups stock which can be used immediately or frozen. Note the stock is refrigerated overnight to thoroughly remove fat.
SERVES 6 , 6 cups
Ingredients
- 3 1/2 lbs chicken (broiler-fryer)
- 1 tablespoon black peppercorns
- 1 teaspoon salt
- 10 parsley sprigs
- 6 garlic cloves, sliced
- 3 bay leaves
- 2 carrots, cut into 2-inch thick pieces
- 1 medium onion, unpeeled and quartered
- 8 cups water
- 1 tablespoon cider vinegar (optional)
Directions
1
Combine first 8 ingredients in a large Dutch Oven; add water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered 40 minutes or until chicken is done.2
Remove chicken from cooking liquid; cool. Remove meat from bones and reserve for other use.3
Return bones to cooking liquid; stir in vinegar, if desired. Partially cover and simmer one hour.4
Strain the stock through a sieve into a large bowl and discard the solids. Cover and chill the stock for 8 hours. Skim the solidified fat from the surface of the stock and discard.
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Featured Reviews for This Recipe
From: Ty's Kitchen
On Apr 21, 2009
Very good. I discovered a package of chicken that had been in the freezer a little too long. I was able to rescue it with this great recipe.
From: bluemoon downunder
On Apr 16, 2006
A very economical way to make a truly delicious chicken stock: nothing is wasted. And it's so very easy recipe to make. I used 8 baby carrots (what I always buy) and (because they needed to be used) I added 2 parsnips and a generous handful of baby spinach leaves. I peeled my onions because, as when I make my Vegetable Stock Vegetable Stock, the solids that I strain off (plus a generous quantity of the chicken when I make the chicken version) provides my fine-food loving cat an ample supply of yummy dinners for several days. Dry onion skins aren't very nice in your dinner! But if you are discarding the solids, save yourself the hassle of peeling the onions. I used this stock in Kim127’s Mushroom and Wine Steak Sauce Mushroom and Wine Steak Sauce. I included the optional cider vinegar, which really contributed to the beautiful flavour and aroma of this stock, so I do recommend including that. Thanks LonghornMama, I'll happily make this again.
From: Canadian_in_the_Bay
On Apr 22, 2007
I made this chicken stock using raw giblets and the raw neck/back/rib cage area which was reserved from another recipe which had called for the rest of a cut up chicken. I did everything else the same, only added a few chives since I had some on hand and I ended up with an amazing chicken stock. This will be the recipe I use from now on.
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