Healthy Food Database

Stock- Chicken
Chicken stock is made from chicken parts that have a low flesh to bone ratio, such as the back, neck and breast bones. It is cooked in a large pot along with water, vegetables, herbs and seasonings for about six hours to heighten the flavour.
Category: Poultry
In Season: all year
To Buy:
Be very careful when selecting ready-made or commercial stocks, as most include several preservatives and artificial flavour enhancers such as MSG. Check the ingredient list before buying from either a supermarket or 'homemade' stocks from a deli. Try to buy organic where possible.
To Store:
Freeze for up to three months and thaw when needed. Some commercial stocks keep in the pantry until needed, but when opened store in the fridge for a couple of days. Keep fresh stock in the fridge for a couple of days.
Tips & Tricks:
Keep extra bones from a roast chicken dinner and make your own stock when you have a few spare hours. Freeze stock in ice cube trays and add to recipes when needed.
Cooking Tips:
Use stock in place of water to add flavour to soups, stews or rice dishes. Save fat by using stock instead of oil for sauteeing foods.

Nutrition per 1 Cup:

Energy (kJ):
Protein (g):
No information available
Carbohydrates, g:
Fat (g):
No information available

Benefits the Following Health Conditions:*

Cold and Flus
Find recipes with Stock- Chicken

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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