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Add a photoServings: 8
Ingredients
- 1 x chicken carcass
- 1 x onion quartered
- 1 x carrot cut 1" chunks
- 1 x leek white only cut 1" chunks
- 1 x celery rib including leaves cut 1" chunks
- 3 quart cool water
- 2 sprg fresh thyme
- Â Â (or possibly 1/2 tspn dry thyme)
- 1 x bay leaf
- 2 x pepper corns
- 1 sprg fresh rosemary
- Â Â (or possibly 1/2 tspn dry rosemary)
- 1 x garlic clove
- 1 tsp tumeric
- 1/2 tsp poultry seasoning
Directions
- Place chicken, onion, carrots, leeks and celery into stock pot. Cover with cool water. Bring to boil. Skim off any fat and foam. Reduce heat to simmer. Add in remaining herbs and seasonings. Simmer uncovered for 3 or possibly more hrs; add in warm water to keep 2 qts of stock and vegetables covered.
- Remove from heat. Degrease by skimming off fat with a spoon or possibly paper towels. Strain into pan. Place pan into ice bath to cold further. Store in covered containers. Can freeze up to three months.
- This recipe yields 2 qts for eight 1 c. servings.
- Comments:This recipe saves calories by not "browning" the chicken bones in oil. If a "browner" stock is desired you can first saute/fry the bones and vegetables by placing them into the stock pot coated with non-stick spray. Smaller quantities of broth may be frzn first in ice cube trays and then transferred into zip-top plastic bags for later use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 8 servings | |
| Calories 14 | |
| Calories from Fat 2 | 14% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 70mg | 2% |
| Total Carbs 3.07g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.96g | 1% |
| Protein 0.37g | 1% |
