RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 821
| View Recipe |
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| Recipe Name: |
Basic Chicken Stock |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
6.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.85
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
You can use the onion skins, carrot peel and celery leaves if a dark chicken stock is desired. Veal or beef bones could also be used to make a white stock.
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Ingredients:
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Directions:
Cut chicken apart. Rinse the chicken in cold water. Place chicken in a stock pot and add cold water (make sure chicken is covered). Add chopped vegetables. Bring water to a boil and then reduce to simmer. Skim any scum that rises to surface.
Add the herbs and spices wrapped in cheese cloth or in a sachet. Make sure to float the spice bag in the water, do not let it rest on the bottom of the pot.
Simmer at least 6 hours (10 is best, or overnight). Skim the surface often.
Cool stock down by submerging pot in ice water if possible (this reduces the chances of bacteria). Strain stock. If not using right away, store in airtight containers in freezer.
Defrost as needed. |
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| Nutrition per Serving: |
| Calories: |
956 |
Total Carbs: |
6.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
328.0 |
Fat: |
64.6 |
Protein: |
88.29 |
| Fiber: |
0.50 |
Sodium: |
350.44 |
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