Chicken Stock
The perfect, healthy, and flavorful base for soups and sauces.
Ingredients
- Chicken carcass
- 1 onion stuck with 4 cloves
- 2 pints water
for the bouquet garni
- 2 bay leaves
- Stalks of bunch of parsley
- Central stern of bunch of celery
- 2 sprigs of thyme
Instructions
- Simmer all the ingredients in the water for 45 minutes.
- Strain, remove the meat if you want to use it and keep the stock. Don't boil it and don't cook it longer -all you get is more 'bone' stock.
- To remove the fat, chill the stock: the fat will float to the surface in a layer and is easy to spoon off.
Calories: 257 kcal
Carbohydrates: 3 g
Protein: 22 g
Fat: 17g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 86 mg
Sodium: 93 mg
Potassium: 259 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 187 IU
Vitamin C: 5 mg
Calcium: 28 mg
Iron: 1 mg