Homemade Chicken Stock, Low sodium
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
4 lbs chicken necks and backs1 large onion4 carrots, peeled and cut in half4 ribs celery, cut in half1 leek, white part only, cut in half lengthwise10 sprigs parsley with stems10 sprigs fresh thyme2 bay leaves8 - 10 peppercorns2 whole cloves garlic, peeled2 gallons cold water
Place all ingredients into 12 qt stockpot. Cook on high until you begin to see foam surface in the liquid. Turn down heat to medium low so that stock maintains a simmer. Skim foam from the stock with a spoon or fine mesh strainer every so often when needed. Simmer for 4 to 6 hrs. Strain liquid and throw away all ingredients except liquid stock. Refridgerate and remove fat from the surface after it is solid. Transfer stock to containers and freeze. You can remove from the containers when they are frozen and transfer them to freezer bags, several in one bag to take up less room.
The nutritional breakdown above is incorrect as it does not take into account that you throw all that stuff out. So the correct numbers are. CAL; 33 SODIUM 89 FIBER 1 PROTEIN 2 FAT 0 CARB 0
Serving Size: 32 1 cup servings
Number of Servings: 32
Recipe submitted by SparkPeople user STILLOUT2LUNCH.
The nutritional breakdown above is incorrect as it does not take into account that you throw all that stuff out. So the correct numbers are. CAL; 33 SODIUM 89 FIBER 1 PROTEIN 2 FAT 0 CARB 0
Serving Size: 32 1 cup servings
Number of Servings: 32
Recipe submitted by SparkPeople user STILLOUT2LUNCH.
Nutritional Info Amount Per Serving
- Calories: 188.5
- Total Fat: 16.4 g
- Cholesterol: 44.8 mg
- Sodium: 54.0 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.5 g
- Protein: 8.2 g
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