Chicken Stock
Use this stock right away, skimming off the fat, or refrigerate it until the fat congeals on the surface, then lift it off.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1 cup 250 mL : about | - |
| cal | 39 |
| pro | 5 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 1 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| folate | 2% |
-
1 stewing hen (or 3 lb/1.5 kg chicken pieces)
3 each carrots and onions, unpeeled and coarsely chopped
3 stalks celery, coarsely chopped
1 cup (250 mL) sliced mushrooms (stems and/or caps)
3 cloves garlic, smashed
10 sprigs fresh parsley
1/2 tsp (2 mL) each dried thyme and peppercorns
2 bay leaves
8 cups (2 L) 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
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