Best 5 Low Fat Chicken Stock Recipes
Creating a flavorful and low-fat chicken stock is an art that can greatly enhance your culinary creations. Homemade stock is not only healthier than store-bought options, but it also allows you to control the ingredients and create a taste profile that perfectly complements your dishes. This article presents a collection of carefully curated recipes designed to guide you through the process of making delicious low-fat chicken stock. Whether you prefer a classic approach or a more innovative twist, we have recipes that cater to various tastes and preferences.
Let's cook with our recipes!
THE BEST CHICKEN STOCK
Yes, it's easy to grab a box of broth at the grocery store but making this homemade chicken stock is definitely worth it. Our version is clean-tasting and neutral so you can use it in all types of cuisines. We left out the salt, so you can adjust the level to suit your recipe or taste. Instead of using a whole chicken, we call for bones because they add body to the finished stock. Save chicken bones in the freezer until you have enough to make a batch or order them from your butcher.
Provided by Food Network Kitchen
Categories condiment
Time 3h
Yield About 4 quarts
Number Of Ingredients 8
Steps:
- Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum.
- Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
LOW FAT EASY CHICKEN GRAVY W/O CHICKEN BROTH
Very easy to prepare chicken gravy. Tastes great and makes any chicken dish taste better. Also low fat!
Provided by E-Money27
Categories Low Protein
Time 6m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- Combine Water and Bouillon in a medium skillet and let boil.
- Stir in Milk, Flour and Onion.
- With a whisk, stir until mixture has thicken.
- Remove from heat and Enjoy!
Nutrition Facts : Calories 80, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.2, Sodium 129.7, Carbohydrate 15.1, Fiber 0.4, Sugar 3.3, Protein 3.8
MAMA LAINA'S CHICKEN GRAVY (REDUCED-FAT VERSION)
When my father had to go on a heart-healthy diet, he begged me to make a gravy that he can eat within his new diet restrictions. He can't stand how flavorless store-bought gravy can be, so i started to experiment. This recipe is the final result. Please enjoy!
Provided by lainam11
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 3.6 g, Cholesterol 1.1 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 169 mg, Sugar 0.4 g
LOW-FAT CHICKEN STOCK
Steps:
- Bring water to a boil with chicken wings in a 5- to 6-quart tall narrow stockpot and skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered, skimming froth occasionally, 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
Tips:
- Use a whole chicken: This will give your stock a richer flavor.
- Roast the chicken bones before simmering them: This will help to brown them and give the stock a deeper color and flavor.
- Add vegetables to the stock: This will help to add flavor and nutrients to the stock. Some good vegetables to add include carrots, celery, onions, and garlic.
- Season the stock with herbs and spices: This will help to give the stock a more complex flavor. Some good herbs and spices to add include thyme, rosemary, sage, and bay leaves.
- Simmer the stock for at least 2 hours: This will help to extract all of the flavor from the chicken bones and vegetables.
- Strain the stock before using it: This will remove any bones, vegetables, or herbs from the stock.
Conclusion:
Making low-fat chicken stock at home is a great way to save money and get a healthier alternative to store-bought stock. By following these tips, you can make a delicious and nutritious stock that can be used in a variety of recipes.
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