Chicken Stock
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per 1 cup 250 mL : about | - |
| cal | 39 |
| pro | 5 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 g |
| chol | 1 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| folate | 2 |
Use this stock right away, skimming off the fat, or refrigerate it until the fat congeals on the surface, then lift it off.
Ingredients
- 1 stewing hen, ( or 3 lb/1.5 kg chicken pieces)
- 3 carrots, unpeeled and coarsely chopped
- 3 onions, unpeeled and coarsely chopped
- 3 stalks celery, coarsely chopped
- 1 cup sliced mushrooms, (stems and/or caps)
- 3 garlic cloves, smashed
- 10 sprigs fresh parsley
- 1/2 tsp dried thyme
- 1/2 tsp peppercorns
- 2 bay leaves
- 8 cups cold water
Preparation
Rinse hen; place in slow cooker or large stockpot. Add carrots, onions, celery, mushrooms, garlic, parsley, thyme, peppercorns and bay leaves. Pour in water. Cover and cook on low until richly flavoured, 8 to 10 hours in slow cooker, 4 hours on stove top.
Discard hen. Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 4 months.)
Discard hen. Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 4 months.)
Additional information : Variation
Homemade Vegetable Stock: Substitute 3 whole tomatoes for the hen.
Per 1 cup (250 mL): about 1 cal, 0 g pro, 0 g total fat (0 sat. fat), trace carb, trace fibre,
0 mg chol, 0 mg sodium. % RDI: 2% folate.
Source : Canadian Living Magazine: June 2007
