Rich Chicken Stock recipe low carb
makes about 4 quarts
1 chicken (about 4 pounds), cut up
2 pounds chicken necks and wings
1 veal knuckle, cracked, optional
2 medium onions, studded with several whole cloves
6 medium carrots, quartered
2 medium leeks, white parts only, cut into 1-inch pieces
3 ribs celery, including leaves, cut into 1-inch pieces
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried tarragon leaves
1 clove garlic, peeled
10 black peppercorns
6 sprigs parsley
5 quarts water
1 cup dry white wine, optional
1. Combine all ingredients in stockpot or large Dutch oven and heat to boiling. Reduce heat and simmer, covered, 3 to 4
hours, skimming any foam from surface.
2. Strain stock through double layer of cheesecloth, discarding bones, meat, and vegetables. Cool before refrigerating.
Remove congealed fat from surface of stock.
Variation:
Roasted Chicken Stock Place chicken, chicken bones, veal knuckle, and vegetables in large roasting pan. Roast at 425
degrees until well browned, about 30 minutes. Transfer to stockpot and complete recipe as above.
Per Serving
Net Carbohydrate (gm): 0.8
Calories: 39
Fat (gm): 0.8
Saturated fat (gm): 0.2
Cholesterol (mg): 1
Sodium (mg): 36
Protein (gm): 4.9
Carbohydrate (gm): 0.8
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