Best 3 Low Fat Chicken Stock Recipes

Indulge in a culinary journey with our diverse collection of low-fat chicken stock recipes, tailored to suit various dietary preferences and cooking styles. Discover the classic method for creating a rich and flavorful stock using whole chicken, vegetables, and herbs, perfect for soups, stews, and sauces. For a quicker option, try our 30-minute chicken stock recipe, utilizing chicken breasts and a blend of aromatic vegetables. Health-conscious individuals will appreciate our low-sodium chicken stock alternative, providing a flavorful base for your favorite dishes without compromising taste. If you're seeking a more robust stock, our slow-cooker chicken stock recipe offers an effortless approach to creating a deeply concentrated broth, ideal for heartier dishes. Lastly, our chicken stock powder recipe presents a convenient way to preserve the essence of chicken stock in a shelf-stable format, ready to elevate your culinary creations whenever inspiration strikes.

Here are our top 3 tried and tested recipes!

LOW-FAT CHICKEN STOCK

Low-Fat Chicken Stock image

Categories Soup/Stew Chicken Poultry Winter Chill Gourmet

Number Of Ingredients 10

Ingredients

10 cups water
2 1/2 pounds chicken wings
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
1 large onion, coarsely chopped
1 teaspoon salt
5 parsley sprigs
1 bay leaf (not California)
1/4 teaspoon dried thyme
6 black peppercorns

Steps:

Bring water to a boil with chicken wings in a 5- to 6-quart tall narrow stockpot and skim froth. Add remaining ingredients. Reduce heat and simmer, uncovered, skimming froth occasionally, 3 hours. Pour stock though a fine sieve set over a bowl and discard solids. Cool, uncovered, then chill, covered, until fat has solidified, at least overnight and up to 3 days. Scrape off all fat.

MAMA LAINA'S CHICKEN GRAVY (REDUCED-FAT VERSION)

Mama Laina's Chicken Gravy (Reduced-Fat Version) image

When my father had to go on a heart-healthy diet, he begged me to make a gravy that he can eat within his new diet restrictions. He can't stand how flavorless store-bought gravy can be, so i started to experiment. This recipe is the final result. Please enjoy!

Provided by lainam11

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 20m

Yield 16

Number Of Ingredients 9

Ingredients

¼ cup olive oil
½ cup all-purpose flour
4 cups low-sodium chicken broth
2 tablespoons chicken bouillon granules
1 teaspoon garlic powder
½ teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon smoked paprika

Steps:

Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

Nutrition Facts : Calories 52.3 calories, Carbohydrate 3.6 g, Cholesterol 1.1 mg, Fat 3.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 169 mg, Sugar 0.4 g

CHICKEN STOCK

Chicken Stock image

Make homemade chicken stock easily, ready to use in soups, stews and other main dishes. Try the slow cooker version for the easiest-ever homemade stock.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h25m

Yield 4

Number Of Ingredients 8

Ingredients

1 cut-up whole chicken (3 to 3 1/2 lb)*
1 teaspoon salt
1/2 teaspoon pepper
1 medium stalk celery with leaves, cut up
1 medium carrot, cut up
1 small onion, cut up
1 sprig fresh parsley
4 1/2 cups cold water

Steps:

In 4-quart Dutch oven or stockpot, place chicken. Add remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Carefully remove chicken from broth by placing wooden spoon into cavity and lifting with fork or tongs. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables.
Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze up to 6 months.

Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 1 g, TransFat 0 g

Tips:

Use a variety of chicken bones. This will give your stock a richer flavor. You can use chicken backs, necks, wings, or a whole chicken carcass.
Roast the chicken bones before making the stock. This will help to deepen the flavor of the stock.
Use a slow cooker to make the stock. This will allow the flavors to develop over a long period of time.
Add vegetables to the stock. This will add additional flavor and nutrients. Common vegetables used for chicken stock include carrots, celery, onions, and garlic.
Season the stock to taste. You can add salt, pepper, and other herbs and spices to taste.
Strain the stock before using it. This will remove any solids from the stock.

Conclusion:

Making low-fat chicken stock is a great way to save money and get a healthy, flavorful ingredient for your cooking. By following these tips, you can make a delicious and nutritious stock that can be used in a variety of recipes.