Healthy home-made chicken stock

Description

At a glance
Nutrition rating
Low GI
Low salt
Allergy/intolerance
Gluten/wheat free
Dairy-free
Egg-free
Main Ingredient
Chicken
Makes
2 litres

Try this fairly standard stock recipe and you'll never go back to commercial stock cubes or powder. It has loads of gutsy flavour but no added salt so can be used by anyone on a salt-free diet. If you must add some, just use half a teaspoon and taste as you go.

recipe image
 Add to Favourites
 My Favourites
 Email this recipe
 Print this recipe

Ingredients

2 kg chicken carcass or wings
2 carrots, chopped
4 stalks celery
1 large onion, chopped
4-6 garlic cloves
1 tablespoon whole black peppercorns
few sprigs of parsley
2 bay leaves
about 2 litres water

Methods/steps

1. Place the chicken in a large stock pot with the carrots, celery, onion, garlic, peppercorns and parsley. Cover with water and bring to the boil.

2. Reduce the heat and simmer, covered, for about 2 hours. Periodically skim off the foam as it rises to the surface.

3. Strain the stock through a sieve and chill for a few hours. Any fat will rise to the surface and solidify after which it can be easily skimmed off. Your stock is now ready for use or for the freezer. Freeze in one or two-cup portions ready to add to a recipes.

Additional Tips

Preparation time:  15 mins    Cooking time:  2 hours

Nutrition per serve:
One cup of stock contains 1410kilojoules (336 calories), 12g fat (including 4g saturated fat), 2g carbohydrate (including 1g sugars), 1g fibre and 230mg sodium.

Reviews

Rate this recipe