I find that chicken stock is by far the most used in our household of the different stocks that we make, or keep on hand. It is a simple and wonderful way to add depth and flavor to so many dishes. When the stock is homemade it just takes it all to another level.
This is one stock that no market will bring down. HA!
This recipe first appeared on House of Yummm
This is one stock that no market will bring down. HA!
This recipe first appeared on House of Yummm
Persons
8
Serving Size
1 cup
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour, 15 minutes
Notes
Freezing Stock
Stock can be frozen for up to 3 months. Should you decide to follow this path, just do the following:
- Place the stock in a clean saucepan and bring to a rapid boil over a high heat.
- Boil until stock has reduced by half.
- Let cool to room temperature..
- Skim off and discard the fat.
- Pour stock in 1/2 cup quantities into plastic freezer bags and securely seal them.
- Don't forget to label them.
- Lay flat on a baking sheet and chill in the freezer until solid (about an hour).
- You can then remove the baking sheet and stack the bags how like.
Ingredients
- 1 whole chicken
- 9 cups water
- 1 cup dry white wine (a Sauvignon Blanc works very well)
- 1 medium white onion (quartered)
- 3 shallots (quartered)
- 1 carrot (sliced into 2 to 3-inch pieces)
- 2 celery stalks (sliced into 2 to 3-inch pieces)
- 2 cloves of garlic (whole)
- 1 cup fresh flat leaf parsley (a good handful, about one "package" in the produce aisle)
- 4 sprigs of fresh dill
- 1 teaspoon black peppercorns (whole)
- 2 bay leaves
- 2 sprigs of fresh thyme
- 2 teaspoons Kosher salt
Instructions
- In a large stock pot, combine all ingredients.
- Bring to a boil.
- Lower the heat, and partially cover with a lid simmering gently, skimming the froth and fat frequently, for about 1 hour.
- Remove from the heat.
- Carefully remove the chicken carcass (this can be used for a chicken noodle soup, some other dish, or discarded).
- Strain the stock into a large bowl using a fine mesh strainer, or sieve.
- Cool to room temperature, and then chill in the refrigerator for 1 to 2 hours.
- When the fat has solidified on the top, lift off an discard.
- Keep refrigerated until needed, up to four days (or see the freezing directions beleow).
Nutrition Facts
Chicken Stock
Serves: 8 cups
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 15.15 kcal | |
| % Daily Value* | ||
| Total Fat 0.91 g | 1.4% | |
| Saturated Fat 0.26 g | 1.3% | |
| Trans Fat 0.01 g | ||
| Cholesterol 4.5 mg | 1.5% | |
| Sodium 32.98 mg | 1.4% | |
| Total Carbohydrate 0.32 g | 0.1% | |
| Dietary Fiber 0.07 g | 0.3% | |
| Sugars 0.13 g | ||
| Protein 1.17 g | ||
| Vitamin A 0.72 % | Vitamin C 0.78 % | |
| Calcium 0.9 % | Iron 0.55 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Carmine Lonardo's Italian Deli and Meat Market