Classic Homemade Chicken Stock
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This recipe makes 8 cups 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
Preparation
Place hen in large stockpot or slow cooker. Add carrots, onions, celery, mushrooms, garlic, parsley, thyme, peppercorns and bay leaves; pour in water. Cover and cook on low heat until richly flavoured, about 4 hours on stove top or 8 to 10 hours in slow cooker.
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.)
Source : Canadian Living Magazine: December 2007
- Keywords : Soup; Chicken; Carrots; Slow-Cook/Crockpot; Make-Ahead; Onions; Mushrooms;
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