So I made this yesterday and I got it out of the fridge after work today to skim off the layer of fat and package up for the freezer. I was kind of surprised to see it in an odd gelatinous form. I warmed some up in the microwave and it turned back into a broth consistency. I tasted it and it definitely has less sodium. In fact I was a little surprised at how weak it tasted. I've only ever used the Swanson's broth before so I'm wondering if this is the expected and intended outcome.
Chicken Stock
Nothing quite beats the taste of homemade Chicken Stock. Homemade stock takes little effort to prepare, and the rewards add a bounty of flavor to your favorite recipes.
This recipe goes with Old-Fashioned Chicken Noodle Soup, Spicy Thai Coconut Chicken Soup, Avgolemono, Chicken Soup with Cabbage and Apple, Moroccan Chicken and Butternut Squash Soup, Chicken-Udon Soup
Yield: Serves 20 (serving size: 1 cup)
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
30 Minutes
Total:
12 Hours
Nutritional Information
Amount per serving
- Calories: 28
- Fat: 1.1g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.3g
- Protein: 3.6g
- Carbohydrate: 0.7g
- Fiber: 0.1g
- Cholesterol: 15mg
- Iron: 0.2mg
- Sodium: 23mg
- Calcium: 12mg
Ingredients
- 15 black peppercorns
- 12 fresh parsley sprigs
- 10 fresh thyme sprigs
- 8 pounds chicken backs, necks, or wings
- 5 carrots, chopped
- 5 celery stalks, chopped
- 4 bay leaves
- 3 large onions, chopped
- 5 quarts cold water
Preparation
- 1. Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.
Chicken Stock Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Make-Ahead, Freezable
- MAIN INGREDIENT: Poultry, Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- PUBLICATION: Cooking Light
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