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Add a photoServings: 1
Ingredients
- 1/2 lrg onion, unpeeled
- 3 x cloves garlic, unpeeled
- 1 x chicken carcass
- 1 c. carrot, minced
- 1 c. celery, minced
- 4 sprg fresh thyme, Or possibly
- 1/2 tsp dry thyme
- 1 x bay leaf
- 1/2 Tbsp. peppercorns
- 6 c. water
Directions
- Place the onion, garlic, chicken carcass, carrot, celery, thyme, bay leaf and peppercorns in a large stockpot. Add in sufficient water to cover.
- Bring to a boil; reduce heat. Simmer for 2 hrs, adding additional water if necessary. Simmer for 20 min after each addition of water. For a richer flavor, cook till the stock is reduced by half.
- Remove from heat. Let stand till cold. Skim off the fat and strain.
- May store the stock for 3 to 4 days in the refrigerator or possibly up to 2 months in the freezer.
- To prepare a demi-glace, add in 1 1/2 Tbsp. cornstarch mixed with 1 1/2 Tbsp. cool water to the stock. Simmer till the stock is reduced to 2 c. and is thick sufficient to coat a spoon.
- Yields 4 c. chicken stock or possibly 2 c. demi-glace.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1715g | |
| Calories 128 | |
| Calories from Fat 9 | 7% |
| Total Fat 1.12g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 215mg | 9% |
| Potassium 833mg | 24% |
| Total Carbs 29.46g | 8% |
| Dietary Fiber 8.9g | 30% |
| Sugars 10.01g | 7% |
| Protein 3.98g | 6% |
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