White Chicken Stock
Cut the bones into even pieces, then wash and place into a large
stockpot. Pour the water on top and bring to the boil, once it boils
reduce to a simmer
2. Wash, peel and rewash the carrots. Wash the celery. Peel the
onions
3. Cut the vegetables into medium dice for mirepoix
4. For the sachet d'epices: place the ingredients into a disposable
kitchen or cheese cloth and tie
5. Skim the surface of the stock to remove any impurities as
necessary and continue to simmer for 2 hours
6. After 2 hours add the mirepoix and the sachet and simmer for
another 1-2 hours
7. Remove the pot from the heat and strain the liquid through a fine
sieve or colander. Commercially a chinois and/or cheese cloth
would be used
8. Refrigerate and cool the stock quickly. Consider the 2 hour/
4 hour rule
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1093g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 185 | ||
Calories from Fat: 23 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 53mg | 2 % | |
Potassium 2113.7mg | 56 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 22.6g | ||
Protein 19.8g | 28 % | |
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: 185
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