Low Fat Classic Chicken Stock Recipe

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Recipe Category: Chicken

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Low Fat Classic Chicken Stock Recipe

Ingredients

  • 1 fresh parsley stem
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 3 pounds turkey, or chicken necks and backs
  • 2 celery stalks
  • 2 carrots, peeled
  • 2 small yellow onions, root ends trimmed , peel intact, cut into halves
  • 1 leek, including green tops , washed and sliced
  • salt, to taste

    • Method

  • Place parsley stem, bay leaf and thyme sprig on small square of cheesecloth.
  • Bring corners together and tie securely with string.
  • In a 4-quart stockpot, combine poultry, celery, carrots, onions, leek and bouquet garni.
  • Add enough cold water to stockpot to cover ingredients.
  • Cook over medium heat, uncovered, and bring slowly to a boil.
  • Reduce heat as low as possible and simmer, uncovered, 2 1/2 to 3 hours.
  • Add salt.
  • Stir well.
  • Line large sieve or colander with cheesecloth and strain stock through it into large bowl.
  • Let cool; cover and refrigerate until a layer of fat solidifies on top.
  • With large spoon, lift or spoon off hardened fat and discard.
  • If not using immediately, pour stock into tightly covered containers and refrigerate up to 3 days, or freeze up to 2 months.
  • Makes 8 cups.
  • Preparation time: 20 minutes.
  • Cooking time: 3 hours 15 minutes.
  • Per serving: About 30 cal, 2 g pro, 3 g car, 1 g fat, 30% cal from fat, 0 mg chol, 47 mg sod, 0 mg fiber.
  • Preparing Chickens
  • For Roasting Remove giblets
  • Place hearts, necks and gizzards in roasting pan and reserve livers for another use
  • With a sharp knife, remove excess fat.
  • Dry insides with a paper towel.
  • With your fingers, loosen skin over breasts and thighs to make pockets, being careful not to tear the skin.
  • Spread herb, or spice mixture inside the pockets.
  • Tuck wing tips under back.
  • Tie legs together with kitchen twine.
  • Roast as directed in recipe.

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