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    You are in: Home / Recipes / Low-Fat Chicken Stock Recipe
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    Low-Fat Chicken Stock

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Hey Jude's Note:

    This is a simple recipe to make a chicken stock that is a bit lower in fat.

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    Units: US | Metric


    1. 1
      Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim all excess fat. Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot;bring to a boil. Cover, reduce heat and simmer 2 hours. Remove chicken; let cool. Remove and discard skin. Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in the fridge; reserve to use in soup or for other uses.) Strain broth through a papertowel-lined sieve into a large bowl; discard solids.
    2. 2
      Cover and chill stock overnight. Skim solidified fat from surface of stock; discard.
    3. 3
      Stock may be frozen in airtight containers for up to 3 months. Divide the stock into different sized containers, according to what you use in your favorite recipes that require stock.

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    Nutritional Facts for Low-Fat Chicken Stock

    Serving Size: 1 (5623 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 195.2
    Calories from Fat 113
    Total Fat 12.5 g
    Saturated Fat 3.6 g
    Cholesterol 62.1 mg
    Sodium 88.5 mg
    Total Carbohydrate 4.0 g
    Dietary Fiber 1.0 g
    Sugars 1.7 g
    Protein 15.8 g

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