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Brown or White Chicken Stock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.2922
Energy (kCal)273.541
Carbohydrates (g)31.1375
Total fats (g)5.7263
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown Stock: Chop the chicken parts into 1 1/2 inch pieces. | 2. Brown them over med-hi heat in oil. | 3. Drain the oil. | 4. Add broth, herbs, and enough water to cover by 1/2 inch. | 5. Simmer partially covered for 1 1/2 hours or more, skimming scum off as needed. | 6. Strain, let stand for a bit, and spoon off excess grease that accumulates on the top of the stock. | 7. Now it is ready for use! | 8. White Stock: Do everything as instructed above, except do not brown the bits in oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken neck gizzard - - - -
    onion 1 sliced 64.0 14.944 1.76 0.16
    carrot 1 sliced 52.48 12.2624 1.1904 0.3072
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416
    parsley 2 sprigs 0.72 0.1266 0.0594 0.0158
    bay leaf 1/3 - - - -
    thyme 1/8 teaspoon 0.10099999999999999 0.0245 0.0056 0.0017
    cooking oil 1 1/2 1/2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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