Stocks are a great way to build flavor. While most stocks, even home made, are very high in sodium, this stock demonstrates that you can achieve deep flavor, without the salt, by using high quality, flavorful ingredients.
Step 1: Starting the Stock
First, gather and prepare your mise en place.
To start the stock, add all ingredients to a large stockpot. Bring to a boil and lower heat to a simmer. Allow to simmer, uncovered, for 1 to 1 1/2 hours.
Step 2: Finishing the Stock
To finish the stock, allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl. Alternatively, you can use a strainer lined with cheesecloth. Pour the stock into the strainer, allowing the liquid to pour through.
If not using immediately, quickly chill or freeze and store until ready to use.
Rouxbe, Culinary RX
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Quart (1359g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 9 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 294.3mg||10 %|
|Potassium 1077.3mg||28 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 34.2g|
|Protein 5.4g||8 %|
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: 189
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