Karyl's Poached Chicken & Stock
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 99.5
- Total Fat: 3.4 g
- Cholesterol: 40.4 mg
- Sodium: 80.5 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.3 g
- Protein: 12.1 g
View full nutritional breakdown of Karyl's Poached Chicken & Stock calories by ingredient
Introduction
The chicken meat comes out very juicy and flavorful with out using salt. I use the cooked chicken for salads, soups or sandwiches.Plus I then have a great low sodium stock for soups. The chicken meat comes out very juicy and flavorful with out using salt. I use the cooked chicken for salads, soups or sandwiches.
Plus I then have a great low sodium stock for soups.
Number of Servings: 8
Ingredients
-
one 4 to 5 pound whole chicken
two cups celery, roughly chopped
two cups onion, roughly chopped skins included
one eight cup garlic, roughly chopped
four quarts water
Directions
Makes eight 3 oz.servings of cooked chicken for salads, soups or sandwiches. Makes about eight cups of stock for soups. No salt added.
In a large stock pot bring the 4 quarts of water to a boil. Add the chicken and the roughly chopped celery, onions and garlic. When water returns to a full boil, turn off heat, cover and let steep for about 1& 1/2 hour. Remove chicken from water (save the water & vegetables) and let cool. When chicken is cool enough to handle remove the meat from the bones. Place the bones & skin in a baking pan and bake at 450 degrees until very brown & crisp about 30 minutes. Meanwhile bring the water & vegetables back to a simmer. When the bones & skin are browned add them to the water and simmer until carcass falls apart.(about 2 to 3 hours) Remove bones & vegetables and discard, strain stock and taste. Stock can be simmered to reduced and concentrate the flavor if needed. When it tastes right, cool in the fridge and skim off the fat once it sets.
I weigh the cooled meat into 3 ounce serving and package in plastic bags. I get 8 to 10 serving per chicken. I freeze what I don't use in 2 days. I use the meat for salads, soups & sandwiches.
The stock I package into 2 cup serving and package in plastic 1 quart freezer bags. I use the stock as the base for soups.
Number of Servings: 8
Recipe submitted by SparkPeople user MOODYMARE.
In a large stock pot bring the 4 quarts of water to a boil. Add the chicken and the roughly chopped celery, onions and garlic. When water returns to a full boil, turn off heat, cover and let steep for about 1& 1/2 hour. Remove chicken from water (save the water & vegetables) and let cool. When chicken is cool enough to handle remove the meat from the bones. Place the bones & skin in a baking pan and bake at 450 degrees until very brown & crisp about 30 minutes. Meanwhile bring the water & vegetables back to a simmer. When the bones & skin are browned add them to the water and simmer until carcass falls apart.(about 2 to 3 hours) Remove bones & vegetables and discard, strain stock and taste. Stock can be simmered to reduced and concentrate the flavor if needed. When it tastes right, cool in the fridge and skim off the fat once it sets.
I weigh the cooled meat into 3 ounce serving and package in plastic bags. I get 8 to 10 serving per chicken. I freeze what I don't use in 2 days. I use the meat for salads, soups & sandwiches.
The stock I package into 2 cup serving and package in plastic 1 quart freezer bags. I use the stock as the base for soups.
Number of Servings: 8
Recipe submitted by SparkPeople user MOODYMARE.