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fake-chicken-stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is not a “real” stock because it’s not made with bones from scratch. The added gelatin makes up for more bones. It’s quicker than the other homemade stocks. When I have only a little time, however, it can enrich a commercially bought sterile-pack chicken stock, really enhancing it.

Yield : Makes 5 cups

Ingredients

  • 6 cups sterile-pack chicken broth or 6 cups water with the appropriate number of stock cubes
  • 1 pound chicken bones, backs, necks, or wings or a combination
  • 1 large yellow onion, skin on, quartered
  • Two ¼-ounce packets gelatin (14-15 grams total weight)

Directions

In a medium saucepan, bring the broth, bones, and onion to a boil. Lower the heat slightly. Cook at a low boil for 30 minutes.

Strain through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Skim the fat. Return the broth to the saucepan.

Sprinkle the gelatin over ½ cup cold water and let sit for 2 minutes. With a spatula, scrape the gelatin into the broth. Heat the broth over medium heat, stirring, until the gelatin is completely dissolved.


© 2011 Barbara Kafka

Note from Cookstr's Editors

Nutritional information is based on 10 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

63kcal (3%)
211mg (9%)
5g
0g
2g (3%)
0g
1g (3%)
1g
0g
6mg (2%)
2g
5g
7mg
156mg
3mcg RAE (0%)
0mg (1%)
5mg (1%)
0mg (2%)
 

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