Classic Chicken Stock
Classic Chicken Stock - Patience rewarded: slow cooking increases the flavor
Healthy, because
Even smarter
Nutritional values
The best thing about this recipe is that it is low in fat and calories. This is especially true if you remove the fat which separates from the liquid and solidifies when it cools down. Chicken soup helps fight off colds in particular, as the soup has an anti-inflammatory effect, and the hot steam moistens the mucous membranes.
If you don't have chicken bones for the broth, take a cut-up chicken instead. Either way, with the recipe for the chicken broth, it is worth preparing just enough to freeze a good portion for future use.
(Percentage of daily recommendation)
| Calorie | 9 cal. | (0 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 32 mg | (1 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 5 mg |
Ingredients
- Ingredients
- 6 ⅗ lbs Chicken bones (to make chicken stock) (preferably organic)
- 1 tsp salt
- 3 onions
- 3 carrots
- 1 stalk Leeks
- 12 black peppercorns
Kitchen utensils
Preparation steps
Rinse chicken bones with cold water and drain well.
Coarsely chop the bones.
Place chicken bones in a large pot and cover with approximately 1 gallon of water. Add the salt.
Bring water in pot to a boil, occasionally skimming off any foam from the surface.
Meanwhile, peel the onions and carrots. Rinse leeks and drain. Coarsely chop vegetables.
Add vegetables and peppercorns to pot.
Cook over low heat, uncovered, until broth is very flavorful, about 2 1/2 hours, skimming off skim off any foam as necessary. After broth has finished cooking, pass through a coarse sieve and then again through a fine sieve, discarding solids.
Let stock cool completely, then refrigerate overnight to allow fat to rise to the surface. Remove hardened layer of fat the next day.
Boil the stock again until reduced to about approximately 5 cups.
Allow stock to cool again before refrigerating in an airtight container for up to 3 days. To freeze, transfer stock to freezer bags and seal tightly (or freeze in ice-cube trays).
Tip: To keep stock for longer, you will need to use a pressure canner and process jars according to the manufacturer's instructions.
