Cuisine Minceur Chicken Stock
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 670 kcals | 670 kcals |
| Carbohydrates | 26 grams | 26 grams |
| Fat | 18 grams | 18 grams |
| Protein | 85 grams | 85 grams |
Cook Time
180 mins
Produces
1 litres
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Liquids
105
ml
ml
White Wine
7 tbsp
Meat
1000
g
g
Chicken Carcass
Crushed
NutsSeeds
1
clove
clove
Garlic
Crushed
1
unit
unit
Bouquet Garni
Made with 4 stalks of parsley, 1 sprig of thyme and 1 bayleaf
Vegetables
Steps
- Put the crushed carcasses in a pan with the garlic and all vegetables except the onion.
- Add the wine, bring to the boil, and cook until it has almost evaporated.
- Add 2 litres of cold water, the onion and the bouquet garni and simmer gently, uncovered, for 3 hours, skimming frequently.
- Strain the remaining stock.