Basic Chicken Stock

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
11%
Basic Chicken Stock
45 min.
6
30kcal

Suggestions


Welcome to the world of homemade flavors with this delightful Basic Chicken Stock recipe! Whether you're a seasoned chef or a kitchen novice, crafting your own stock is a rewarding experience that elevates your culinary creations. This stock is not only a fantastic base for soups and sauces, but it also infuses your dishes with rich, comforting flavors that store-bought options simply can't match.

What makes this recipe even more appealing is its versatility. It’s vegetarian, vegan, gluten-free, and dairy-free, making it suitable for a wide range of dietary preferences. With just a handful of wholesome ingredients, you can create a nourishing stock that serves as the perfect foundation for countless meals. Imagine the aroma of fresh thyme, bay leaves, and peppercorns wafting through your kitchen as you simmer your ingredients to perfection!

In just 45 minutes, you can prepare a stock that serves six, with each serving containing only 30 calories. This means you can enjoy the depth of flavor without any guilt. Plus, the process of making your own stock allows you to control the ingredients, ensuring that every drop is packed with goodness. So, roll up your sleeves, grab your favorite pot, and let’s dive into the art of making Basic Chicken Stock that will transform your cooking and impress your family and friends!

Ingredients

  •  bay leaves 
  • 0.5 teaspoon peppercorns whole black
  • medium carrots peeled coarsely chopped
  • medium celery stalks coarsely chopped
  • tablespoon olive oil 
  •  thyme sprigs fresh
  • 12 cups water 
  • 0.5 medium onion yellow coarsely chopped

Equipment

  • sauce pan
  • pot
  • sieve
  • wooden spoon
  • dutch oven
  • kitchen scissors
  • cleaver

Directions

  1. Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.
  2. Heat the oil in the pot over medium-high heat until shimmering.
  3. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.
  4. Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.
  5. Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer. Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)

Nutrition Facts

Calories30kcal
Protein3.3%
Fat68.79%
Carbs27.91%

Properties

Glycemic Index
30.47
Glycemic Load
0.58
Inflammation Score
-8
Nutrition Score
2.9143478280824%

Flavonoids

Apigenin
0.03mg
Luteolin
0.17mg
Isorhamnetin
0.46mg
Kaempferol
0.09mg
Myricetin
0.01mg
Quercetin
1.88mg

Nutrients percent of daily need

Calories:29.86kcal
1.49%
Fat:2.39g
3.67%
Saturated Fat:0.34g
2.1%
Carbohydrates:2.18g
0.73%
Net Carbohydrates:1.58g
0.58%
Sugar:0.88g
0.98%
Cholesterol:0mg
0%
Sodium:31.73mg
1.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.26g
0.52%
Vitamin A:1720.49IU
34.41%
Copper:0.09mg
4.54%
Manganese:0.08mg
4.05%
Vitamin K:3.58µg
3.41%
Vitamin E:0.41mg
2.74%
Fiber:0.6g
2.38%
Calcium:23.06mg
2.31%
Vitamin C:1.84mg
2.23%
Magnesium:8.12mg
2.03%
Potassium:54.66mg
1.56%
Vitamin B6:0.03mg
1.4%
Folate:4.16µg
1.04%
Source:Chow