Are you tired of bland, store-bought stocks that lack depth and flavor? Get ready to transform your cooking with this incredible low-fat chicken stock recipe that will elevate every soup, sauce, and dish you create! Professional chefs know that a great stock is the foundation of extraordinary cuisine, and now you can master this culinary secret right in your own kitchen. In just a few simple steps, you'll learn how to create a rich, nutritious, and incredibly lean chicken stock that will make your taste buds dance and your health-conscious friends impressed.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: General
Serves: 6 cups
Ingredients
- 2 lbs chicken carcass or bones
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 10 cups water
- 1 tsp black peppercorns
- 2 bay leaves
- 1 tsp salt
Instructions
- Prepare the vegetables by washing and roughly chopping the onion, carrots, and celery into large chunks. There's no need for precise cutting since these will be strained out later.
- Select a large stockpot with a capacity of at least 12 quarts to ensure enough space for ingredients and water.
- Place the chicken bones or carcass into the stockpot, arranging them in a single layer to maximize flavor extraction.
- Add the chopped onion, carrots, and celery around the chicken bones, distributing them evenly.
- Pour 10 cups of cold water into the pot, ensuring that the bones and vegetables are completely submerged.
- Add black peppercorns, bay leaves, and salt to enhance the stock's flavor profile.
- Place the pot on the stovetop and bring the liquid to a gentle simmer over medium-low heat. Avoid rapid boiling, which can make the stock cloudy.
- Once simmering, use a large spoon to skim off any foam or impurities that rise to the surface during the first 15-20 minutes of cooking.
- Reduce heat to low and let the stock simmer uncovered for approximately 1 hour and 30 minutes, maintaining a gentle, consistent temperature.
- Periodically check the pot and add more water if the liquid reduces significantly, keeping ingredients mostly submerged.
- After cooking time is complete, remove the pot from heat and let it cool slightly for 10-15 minutes.
- Carefully strain the stock through a fine-mesh strainer or cheesecloth into a large bowl, separating the liquid from bones and vegetables.
- Allow the strained stock to cool completely at room temperature, then refrigerate. Any fat will solidify on top, making it easy to remove for an extra low-fat version.
- Store the stock in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Tips
- Use cold water when starting your stock - this helps extract maximum flavor and nutrients from the bones.
- Always skim the foam during the first 20 minutes of simmering to ensure a clear, clean-tasting stock.
- Keep the heat low and steady - a gentle simmer is key to preventing cloudiness and maintaining a pure flavor.
- For an extra flavor boost, roast the chicken bones briefly before making the stock.
- Save time by making large batches and freezing in portion-sized containers for quick future use.
- If you want an even lower-fat version, refrigerate the stock overnight and easily remove the solidified fat layer on top.
- Use fresh, high-quality bones and vegetables for the most robust and nutritious stock possible.
Nutrition Facts
Calories: 85kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
