Basic chicken stock from scratch.
1. Break up chicken carcass into Palm sized pieces. include the neck, giblets and and leftover bones and skin.
2. Place chicken and cold water into a slow cooker on its lowest setting. Cook for 6-8 hours. DO NOT STIR.
3. Remove from heat and let cool to room temperature, undisturbed.
4. Strain cooled liquid through a cheese cloth or tea towel into a clean glass container.
5. Discard all remaining solids.
5. Refrigerate overnight and skim the surface fat off. The stock can now be frozen or used.
Works well for any fowl.
Use of the skin is important to get spices and flavors from the original roast. Stirring or allowing a boil creates a fattier and cloudier stock. Be careful with wings if you brined the original roast as it will tend to make the stock too salty.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 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. |
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