Chicken stock or broth
Chicken stock or broth is used as a basis in many recipes such as soups, sauces, and vegetables dishes
Place the whole chicken or the carcass in a large cooking pot and cover with cold water before bringing to the boil (blanchir).
Drain out the water and refill the cooking pot with water. Meanwhile, wash, peel and cut the vegetables into large pieces and add to the pot with the chicken and seasoning.
Bring to the boil and simmer for 1 hour (whole chicken) and 30 minutes (carcass and wings).
Remove the chicken and veggies, allow to cool down and refrigerate for any other recipe. (carcasses can be discarded)
Pass the broth through a sieve.
- Keep the chicken broth simmering to get a clear broth.
- Lack of flavour? Reduce the broth by simmering even more to concentrate the flavour
- You can freeze chicken stock in an ice cube tray for easy use.
Calories: 104kcalCarbohydrates: 24gProtein: 3gFat: 1gSodium: 60mgFiber: 5gSugar: 9gVitamin A: 11043IUVitamin C: 19mgCalcium: 85mgIron: 2mg