recipes
Quick Chicken Stock
Makes about 7 cups
Quick Chicken Stock
Makes about 7 cups
Nutritional information per serving: Calories 293 (61% from fat)
carb. 4g
pro. 24g
fat 19g
sat. fat 6g
Col. 117mg
sod. 122mg
calc. 39mg
fiber 1g Gluten Free
carb. 4g
pro. 24g
fat 19g
sat. fat 6g
Col. 117mg
sod. 122mg
calc. 39mg
fiber 1g Gluten Free
Ingredients
- 3 pounds chicken bones
- 2 carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 1 onion, cut into 2 inch pieces
- 2 crushed garlic cloves
- ½ bunch fresh parsley
- 1 teaspoon black peppercorns
- 1 bay leaf
- 6 cups water
Preparation
- 1. Add 3 pounds chicken bones, 2 each, carrots and celery, cut into 2-inch pieces, 1 onion cut into 2 inch pieces and 2 crushed garlic cloves, ½ bunch fresh parsley, 1 teaspoon black peppercorns, 1 bay leaf and 6 cups water to the work bowl. Secure the Cooking Lid with Steam Cap in place.
- 2. The cooking time is set for 20 minutes at 285°F with no speed.
- 3. An additional 60 minutes of time will be set at 205°F.
- 4. Strain the stock by saving the liquid and pressing out the solids to extract as much liquid as possible. Discard solids.
- 5. Cool stock and store in the refrigerator for up to a week or in the freezer for up to a month.
