Light Beef and Chicken Stock
- Gluten free
- Lactose free
- Peanut free
- Low calorie
Slow-cookers make flavourful and clear stocks without any bother (the stove top works well, too). For chicken or beef stock, double the chicken or beef quantities here and omit the other.
Ingredients
- 2 lbs (1 kg) beef soup bones
- 3 chickens backs or 2 leg quarters, skinned
- 1 onion, quartered
- 1 leek, halved (optional)
- 3 sprigs parsley
- 2 sprigs thyme (or 1/2 tsp/2 mL dried)
- 6 slices gingerroot
- 1/2 tsp (2 mL) peppercorns
- 1 tsp (5 mL) salt
Preparation
Slow-Cooker Method: Rinse bones and chicken; place in slow-cooker with onion, leek (if using), parsley, thyme, ginger, peppercorns and salt. Fill with water (about 12 cups/3 L). Cook on high for 6 to 8 hours. Skim off fat and strain through fine sieve.
Stove-Top Method: Rinse bones and chicken; place in stockpot or large Dutch oven. Add 16 cups (4 L) water; bring to boil and skim off foam. Add onion, leek (if using), parsley, thyme, ginger, peppercorns and salt; reduce heat and simmer, covered, for 3 hours. Skim off fat; strain through fine sieve. Makes about ten 1-cup (2.5 L) servings.
Stove-Top Method: Rinse bones and chicken; place in stockpot or large Dutch oven. Add 16 cups (4 L) water; bring to boil and skim off foam. Add onion, leek (if using), parsley, thyme, ginger, peppercorns and salt; reduce heat and simmer, covered, for 3 hours. Skim off fat; strain through fine sieve. Makes about ten 1-cup (2.5 L) servings.
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