Use this stock right away, skimming off the fat, or refrigerate it until the fat congeals on the surface, then lift it off.
- Portion size 2 servings
- Credits : Canadian Living Magazine: June 2007
Ingredients
Method
Rinse hen; place in slow cooker or large stockpot. Add carrots, onions, celery, mushrooms, garlic, parsley, thyme, peppercorns and bay leaves. Pour in water. Cover and cook on low until richly flavoured, 8 to 10 hours in slow cooker, 4 hours on stove top.Discard hen. Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 4 months.)
Nutritional facts Per 1 cup 250 mL : about
- Sodium 32 mg
- Protein 5 g
- Calories 39.0
- Total fat 1 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 4.0
- Folate 2.0
- Calcium 1.0
