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Chicken stock

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Chicken stock
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Chicken stock

Added by: on Jan 7th, 2011
Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.
Rating:
5
Prep Time:
10 min
Cook Time:
2 h
Ready In:
2 h 10 min

Servings

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Original Recipe Yield: 7 servings (7 1/2 cups)
 

Ingredients:

  • 1 Bones from (3-lb/1.5-kg) uncooked chicken (or 1 lb (450 g) chicken wings)
  • 1 large carrot (chopped)
  • 2 stalks celery (sliced)
  • 2 leeks (sliced)
  • 2 leaves fresh or dried bay
  • 2 sprigs of thyme
  • 10 cups (2.4 liters) water
Nutrition Facts
Chicken stock

Servings Per Recipe: 7

Amount Per Serving

Calories: 166

  • Total Fat: 8.4 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 483.7 mg
  • Total Carbs: 7.1 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 1.5 g
  • Protein: 15.8 g
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Directions:

1

Put all the ingredients into a large pan and bring just to a boil, skimming off any scum from the surface as it appears. Let it simmer very gently for 2 hours-it is important not to let the liquid boil because this will force the fat from even the leanest chicken and the resulting stock will be cloudy.

2

Strain the stock through a cheesecloth-lined sieve. lf not using immediately, let the stock cool, then keep it in the refrigerator or freezer.

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Serena

Serena

By: Serena on May 9th, 2012
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Added on: Dec 7th, 2010
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The vegetables listed below are intended merely as a guide, because when we make a vegetable stock, we use whatever is in season: it could be fennel, asparagus, broccoli, etc. The only vegetables we wouldn't use are beans, eggplant, peppers and beet, as these all have such strong characteristic flavors, they might predominate. If you like, you can add tomatoes and/ or a couple of cloves of ..
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