John Besh's Chicken Stock Recipe


Nutrition

Cal/Serving: 7
Daily Value: 0%
Servings: 6

Low-Carb, Low-Sodium
Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly, Dairy-Free, Gluten-Free, Wheat-Free
Fat1g1%
Saturated0g0%
Trans0g0%
Carbs0g0%
Fiber0g0%
Sugars0g0%
Protein0g1%
Cholesterol1mg0%
Sodium5mg0%
Calcium1mg0%
Magnesium0mg0%
Potassium3mg0%
Iron0mg0%
Zinc0mg0%
Phosphorus1mg0%
Vitamin A70IU1%
Vitamin C0mg0%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg0%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)0µg0%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Chicken Stock
Flickr/Jason_Sandeman

I make my favorite chicken stock from the leftover carcasses of Sunday’s herb-roasted chicken. In the same way, I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.

After making a pot of stock, I pour it into ice cube trays and freeze it. After they’re frozen, I store the cubes in a freezer bag. That way, I can easily retrieve them as I need them, without having to defrost quarts of stock at a time.

Adapted from My New Orleans: The Cookbook by John Besh.

4.333335
Ratings6

INGREDIENTS

  • ¼ cup canola oil
  • 1 onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 1 leek, white part only, coarsely chopped
  • 4 cloves garlic, crushed
  • 1 pound roasted chicken bones and carcass
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 teaspoon black peppercorns

DIRECTIONS

Heat the canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes.

Add the chicken bones and carcass, the bay leaf, thyme, peppercorns, and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.
Strain through a fine sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.

Recipe Details

Makes 6 cups

Servings: 6

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