Chicken stock... easy right?? so why are so many still buying the powdered stuff?? whats in that?
Why not make an easy, simple and tasty alternative!
I usually save up chicken bones in a bag in the freezer and use them all in one shot...
Begin by placing the chicken carcasses into a large pot
Add enough water to cover the bones, if you have alot of bones or a shallow pot, just put enough water in to come to 1 inch below the rim.
If the carcasses were raw, bring to a simmer and skim off any foam or "build up"
If the carcasses were from a roasted chicken or similar, you should only have to skim off oil
Once the foam is gone we can start building the stock...
add the remaining ingredients and bring to a simmer.
***If possible do not boil hard, this will cause the stock to become cloudy, its not a big deal but if you can slowly simmer the stock for 3 to 5 hours, it will promote flavor and a nice clairty for soups like chicken noodle, italian wedding or asian broths...
during the simmering period, keep an eye on your stock, you should lose about 1/2 inch per hour, so if you leave it on too long you will have nothing left. As a point of reference at a simmer i leave it on for around 4 hours.
when your ready, shut off the heat, you may notice a light layer of oil on the surface, i leave this on to skim off later for stuffings or gravys. Use tongs or a small skimmer to remove the bones and vegetables, then strain the liquid into a bowl or even another pot.
Hopefully you will yield 4 to 6 litres of stock.
Use in your favorite soups and broths.
***Just as a note, if you reduce this liquid to half, you will get a glace de poulet, which when cooled should geletinize. This is GOLD!!! I like to pour the reduced stock into a baking pan, chill it and cut it into squares. This allows for the production of quick sauces.
A basic and simple Base for soups and sauces...
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (10g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 8 | ||
Calories from Fat: 1 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 35.2mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.4g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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