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Chicken Stock
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Chicken Stock
Recipe Amount:
8 Cups
Serving Size:
1 Cup
Sodium per Serving (mg):
30
Chicken stock or chicken broth is the workhorse of the kitchen. This is used as a base for many sauces and soups and this is one of the easiest ways to reduce the sodium in your meals.
Ingredients
- 1 Chicken Back - Or Chicken Carcass
- 1 Onion - Chopped
- 12 Garlic Cloves - Chopped
- 1 Tbl Fresh Ginger - Peeled and Sliced
- 2 Stalks Celery
- 2 Carrots
- 1 Sprig Fresh Rosemary
- 2 Bay Leaves
Preparation
Step 1:
Roast chicken back at 425F degrees for 20 minutes or until golden brown. If using a chicken carcass from an already roasted chicken, you can skip this step.
Step 2:
Add the chicken, with the remaining ingredients in a large pot and cover with cold water. (Water should be at least 1 inch higher than the chicken.) Cook over medium-high heat until the liquid is slowly simmering. Reduce the heat to medium-low and cook uncovered for at least 8 hours. Check from time to time to add water. After 8 hours, strain the broth and discard the chicken and the vegetables. Return broth to the pot and simmer until the liquid is reduced to about 8 cups.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Feel free to add different spices to change the flavor of the stock. This is a basic stock which can be used in all recipes and then enhanced later with different spices.
Additional Notes
You can make chicken stock in an instant pot too. Put all the ingredients into the instant pot with 8 cups of water and set the instant pot to pressure cook for 40 minutes. You can also use a slow cooker by setting it for 8 hours on Low.
Estimated Nutritional Information:
Serving Size:
1 Cup
Calories (kCal):
42
Fat (g):
1
Cholesterol (mg):
10
Sugar (g):
2
Protein (g):
3
Fiber (g):
1
Sodium (mg):
30
Potassium (mg):
166
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