Ingredients: |
Ingredients: 1 (3 pound) whole chicken
1 teaspoon canola oil
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
3 sprigs fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon whole peppercorns
/2 1/2 quarts cold water
1 celery rib with leaves, cut into chunks
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Directions: |
Directions:1. Cut chicken into parts, reserving back and neck. In a soup kettle, cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set aside. Cook remaining chicken pieces, including back and neck, in two batches until browned; set aside. In the same pan, saute the carrots and onion until onion is tender.
2. Place seasonings on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
3. Return chicken to the pan. Add cold water, celery and spice bag. slowly bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 30 minutes. Skim foam. Remove chicken breast halves from pan. Remove meat from bones; return bones to pan. Refrigerate chicken breast meat for another use.
4. Simmer stock, uncovered, 3-4 hours longer. Strain; discard chicken, bones, vegetables and spice bag. Refrigerate for 8 hours or overnight. Remove fat from surface.
Nutritional Analysis
One cup equals 33 calories, trace fat (trace saturated fat), 1 mg cholesterol, 89 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable. |
This recipe for HOMEMADE CHICKEN STOCK is from