Chicken Stock

Author: Canadian Living

Use this stock right away, skimming off the fat, or refrigerate it until the fat congeals on the surface, then lift it off.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: June 2007

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 mushroom (stems and/or caps)
  • 3 garlic cloves smashed
  • 10 sprigs fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon peppercorns
  • 2 bay leaves
  • 8 cups cold water

Method

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.)

Nutritional facts Per 1 cup 250 mL : about

  • Sodium 32 mg
  • Protein 5 g
  • Calories 39.0
  • Total fat 1 g
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Stock

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