Chicken Stock vs Broth + Recipe and Video
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27 reviews
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Chicken Stock vs Broth + Recipe and Video
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Chicken stock vs broth - do you know the difference? Check out my post for the answer, then make this recipe for chicken broth!
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Ingredients
- 1 rotisserie chicken carcass bones and skin
- 1 yellow onion quartered, skin left on
- 3 ribs of celery coarsely chopped
- 2 large carrots coarsely chopped
- 4 garlic cloves crushed
- 20 black peppercorns
- 1/2 bunch parsley whole
- 1/2 bunch thyme whole
- 2 bay leaves
- 1/4 tsp Turmeric
- pinch red pepper flakes (optional)
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Instructions
- Add all of the above to a large stock pot, cover with water by an inch and bring to a boil. Reduce heat and let simmer for 90 minutes. Any vegetable scraps can be used, but these are my go to aromatics.
- Let cool and then remove all large pieces from the pot and discard. (See Note 1)
- Strain the broth and use immediately, cover and refrigerate for up to 5 days or freeze for later use. The broth will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use for making a roux.
Notes
- Feel free to save cooked vegetables and puree with chicken broth for a thicker soup base or use a roux.
Nutrition Information
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Calories
24kcal
(1%)
Carbohydrates
5g
(2%)
Sodium
21mg
(1%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2415IU
(48%)
Vitamin C
42.6mg
(47%)
Calcium
19mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 5g | 2% |
| Sodium | 21mg | 1% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2415IU | 48% |
| Vitamin C | 42.6mg | 47% |
| Calcium | 19mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
27 reviews
Excellent
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