Low Fat Chicken Stock Recipe - Cooking Index
Low Fat Chicken Stock Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Chicken |
| 16 cups | 3792ml | Water |
| 1 cup | 62g / 2.2oz | Onion - cut in 1 in pieces (large) |
| 3 cups | 330g / 11oz | Carrots - cut in 3" pieces (medium) |
| 3 | Celery stalks - cut in 1 in pieces | |
| 1 tablespoon | 15ml | Black peppercorns |
| 1 tablespoon | 15ml | Dried thyme |
| 2 | Bay leaves | |
| 1 | Garlic clove (large) |
Remove and discard giblets and neck from chicken. Rinse under cold water; pat dry. Trim excess fat. Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Remove chicken; let cool. Remove and discard skin. Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in refrigerator; reserve to use in soup or for other uses.) Strain broth through a paper towel-lined sieve into a large bowl; discard solids.
Cover and chill stock overnight. Skim solidified fat from surface of stock; discard.
Source:
Cooking Light - April 1997
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