Low Fat Chicken Stock Recipes
LOW-FAT CHICKEN STOCK
Steps:
- Bring water to a boil with chicken wings in a 5- to 6-quart tall narrow stockpot and skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered, skimming froth occasionally, 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
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- Preheat a large stockpot over medium-high heat. Add the bones and let them brown without moving them for about 4-6 minutes. Flip the carcasses over and brown the other sides (chicken backs have sort of a triangular shape, so you will have to brown them on all 3 sides).
- When your chicken bones are nice and golden all over, add the rest of the ingredients, including the water.
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- Remove from heat and let cool slightly then carefully strain the stock into a bowl through a colander. Press it down nice and good so you get every last bit of liquid out of the bones and veggies, then discard the solids. Let the stock cool at room temperature for about 1 hour then cover and refrigerate overnight.
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