Chicken stock
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Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.
ingredients
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serves: 7
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
preparation
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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comments
Serena
May 9, 2012