The main difference between broth and stock is that broth is usually just meat simmered with
water and vegetables, while stock is made by browning meaty bones and then simmering them.
This produces a richer, more flavorful broth. This recipe produces stock that can be diluted before
using. It cooks easily in the slow cooker and gives you a good quantity of stock. You can use any
chicken bones that have most of the meat removed. I often buy chicken breasts, remove most of
the meat to make a much cheaper boneless, skinless breast piece, and then use the ribs and
backs to make stock.
11/2 pounds (680 g) meaty chicken bones
1 cup (160 g) sliced onion
1 cup (130 g) sliced carrot
1 cup (100 g) sliced celery
11/2 cups (355 ml) water
1/2 teaspoon black pepper
1 teaspoon thyme
Place bones and vegetables in a single layer in a roasting pan and roast at 350°F (180°C, or
gas mark 4) until browned, about an hour. Transfer to slow cooker. Pour water over. Add spices.
Cook on low 8 to 9 hours. Remove meat from pot and let cool until easy to handle. Remove meat
from bones and save for another use. Strain vegetables from stock and discard. Cool stock in
refrigerator and remove fat from top. Stock may mixed with equal amount of water and used in
any recipe calling for chicken broth. Both chicken and stock may be frozen until needed.
Yield: 8 servings
Per serving: 123 9 water; 134 calories (35% from fat, 53% from protein, 12% from carb); 17 9 protein; 5 9
total fat; 1 9 saturated fat; 2 9 monounsaturated fat; 1 9 polyunsaturated fat; 4 9 carb; 1 9 fiber; 2 9 sugar;
143 mg phosphorus; 33 mg calcium; 1 mg iron; 92 mg sodium; 290 mg potassium; 2836 IU vitamin A;
26 mg ATE vitamin E; 3 mg vitamin C; 69 mg cholesterol
Tags:
chicken