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EatSmarter exclusive recipe

Classic Chicken Stock

(Basic Recipe)
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Classic Chicken Stock

Classic Chicken Stock - Patience rewarded: slow cooking increases the flavor

Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation
ready in 16 h.
Ready in
Calories:
9
calories
Calories
0
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Nutritional values

1 milliliter contains
(Percentage of daily recommendation)
Calorie9 kcal(0 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin1.2 mg(10 %)
Vitamin B₆0 mg(0 %)
Folate1 μg(0 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium32 mg(1 %)
Calcium4 mg(0 %)
Magnesium3 mg(1 %)
Iron0.1 mg(1 %)
Iodine0 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Uric acid16 mg
Cholesterol5 mg
Development of this recipe:

Ingredients

for
5
Ingredients
6 ⅗ pounds
Chicken bones (to make chicken stock) (preferably organic)
1 teaspoon
3
3
Carrots (about 300 grams)
1 stalk
Leek (about 250 grams)
12
Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Ladle, 1 Cleaver, 1 Jar, 1 Freezer bag, 1 Funnel

Preparation steps

1.
Classic Chicken Stock preparation step 1

Rinse chicken bones with cold water and drain well.

2.
Classic Chicken Stock preparation step 2

Coarsely chop the bones. 

3.
Classic Chicken Stock preparation step 3

Place chicken bones in a large pot and cover with about 4 liters (approximately 1 gallon) of water. Add the salt.

4.
Classic Chicken Stock preparation step 4

Bring water in pot to a boil, occasionally skimming off any foam from the surface.

5.
Classic Chicken Stock preparation step 5

Meanwhile, peel the onions and carrots. Rinse leeks and drain. Coarsely chop vegetables.

6.
Classic Chicken Stock preparation step 6

Add vegetables and peppercorns to pot.

7.
Classic Chicken Stock preparation step 7

Cook over low heat, uncovered, until broth is very flavorful, about 2 1/2 hours, skimming off skim off any foam as necessary. After broth has finished cooking, pass through a coarse sieve and then again through a fine sieve, discarding solids.

8.
Classic Chicken Stock preparation step 8

Let stock cool completely, then refrigerate overnight to allow fat to rise to the surface. Remove hardened layer of fat the next day.

9.
Classic Chicken Stock preparation step 9

Boil the stock again until reduced to about 1.2 liters (approximately 5 cups).

10.
Classic Chicken Stock preparation step 10

Allow stock to cool again before refrigerating in an airtight container for up to 3 days. To freeze, transfer stock to freezer bags and seal tightly (or freeze in ice-cube trays).

 

11.
Classic Chicken Stock preparation step 11

Tip: To keep stock for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.