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Classic Chicken Stock(Basic Recipe)

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

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Calories:9 kcal
Difficulty:easy
Preparation:240 min
Ready in:960 min
Low-sugar
low-carb
Low-fat
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories9 kcal(0%)
Protein2 g(4%)
Fat0 g(0%)
Carbohydrates0 g(0%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER

Ingredients

For milliliters

8 ¼ poundsChicken bones (to make chicken stock) (preferably organic)
1 ¼ teaspoonsSalt
3 ¾Onion
3 ¾Carrots (about 300 grams)
1 ¼ stalksLeek (about 250 grams)
15black Peppercorns

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

Directions

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1 Rinse chicken bones with cold water and drain well.
2 Coarsely chop the bones. 
3 Place chicken bones in a large pot and cover with about 4 liters (approximately 1 gallon) of water. Add the salt.
4 Bring water in pot to a boil, occasionally skimming off any foam from the surface.
5 Meanwhile, peel the onions and carrots. Rinse leeks and drain. Coarsely chop vegetables.
6 Add vegetables and peppercorns to pot.
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 Let stock cool completely, then refrigerate overnight to allow fat to rise to the surface. Remove hardened layer of fat the next day.
9 Boil the stock again until reduced to about 1.2 liters (approximately 5 cups).
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 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/.
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