Healthy Food Database
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:
Salicylates:
No information available
Amines:
No information available
Benefits the Following Health Conditions:*
* 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.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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