Print
bookmark_border
Copy URL
Pinterest
star
Rate
chat_bubble
Comment
EatSmarter exclusive recipe

Classic Chicken Stock

(Basic Recipe)

0
Average: 0 (0 votes)
(0 votes)
Classic Chicken Stock
9
calories
Calories

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

0
Print
easy
Difficulty
4 h.
Preparation
ready in 16 h.
Ready in
Nutritions
1 milliliter contains
Fat0 g
Saturated Fat Acids0 g
Protein2 g
Roughage0 g
Sugar added0 g
Calorie9
Carbohydrates/g0
Bread exchange unit0
Cholesterol/mg5
Uric acid/mg16
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg1.2
Vitamin B₆/mg0
Folate/μg1
Pantothenic acid/mg0.1
Biotin/μg0.3
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg32
Calcium/mg4
Magnesium/mg3
Iron/mg0.1
Iodine/μg0
Zinc/mg0
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 5 milliliters
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
print shopping list

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

Step 1/11
Classic Chicken Stock preparation step 1

Rinse chicken bones with cold water and drain well.

Step 2/11
Classic Chicken Stock preparation step 2

Coarsely chop the bones. 

Step 3/11
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.

Step 4/11
Classic Chicken Stock preparation step 4

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

Step 5/11
Classic Chicken Stock preparation step 5

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

Step 6/11
Classic Chicken Stock preparation step 6

Add vegetables and peppercorns to pot.

Step 7/11
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.

Step 8/11
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.

Step 9/11
Classic Chicken Stock preparation step 9

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

Step 10/11
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).

 

Step 11/11
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/.

Post the first comment