Best 5 Low Fat Homemade Stock Recipes

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Welcome to the delicious world of homemade low-fat stock! Our collection of carefully crafted recipes offers a healthier alternative to store-bought stocks, packed with flavor and essential nutrients. From classic chicken stock to rich beef broth and umami-rich vegetable stock, we have a recipe for every culinary adventure. Embrace the art of slow cooking to extract the maximum flavor from wholesome ingredients, and elevate your soups, stews, sauces, and gravies to new heights. Let's embark on this journey of creating flavorful and nutritious stocks that will transform your everyday cooking.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE CHICKEN STOCK



Homemade Chicken Stock image

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at Taste of Home. Browning the chicken and sauteeing the veggies gives it more flavor. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h55m

Yield about 2 quarts.

Number Of Ingredients 11

1 tablespoon canola oil
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
2-1/2 quarts water
1 celery rib with leaves, cut into chunks
3 sprigs fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon whole peppercorns

Steps:

  • In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove from pot. Add carrots and onion to same pot; cook and stir until onion is tender, 3-4 minutes., Return chicken to pot. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 30 minutes. Skim off foam. Remove chicken from pot; let stand until cool enough to handle. Remove chicken from bones (save meat for another use); return bones and skin to pot., Slowly return stock to a boil. Reduce heat; simmer, uncovered, 3-4 hours longer. Strain stock through a cheesecloth-lined colander; discard vegetables, bones, skin and spices. If using immediately, skim fat. Or cool the stock, then refrigerate it 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

HOMEMADE CHICKEN BROTH



Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

SKINNY GRAVY



Skinny Gravy image

75% fewer calories • No fat • 38% less sodium than the original recipe. There's no need to give up Thanksgiving gravy!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 30m

Yield 8

Number Of Ingredients 8

2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 small onion, coarsely chopped
1 medium carrot, coarsely chopped
1 stalk celery, coarsely chopped
1/2 cup cold water
1 teaspoon reduced-sodium soy sauce
1/4 cup Gold Medal™ all-purpose flour
Dash poultry seasoning, if desired

Steps:

  • In 2-quart saucepan, heat broth, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. Pour broth through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.
  • In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.

Nutrition Facts : Calories 20, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 160 mg, Sugar 0 g, TransFat 0 g

LOW FAT, HOMEMADE STOCK



Low Fat, Homemade Stock image

This low-fat stock can be made to suit all your needs for a base such as stir-frys, soups, spaghetti sauce, etc. Anything that requires bouillon or water. What's great about this recipe, it can be frozen until needed.

Provided by Pantry Savvy

Categories     Stocks

Time 2h15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

5 medium carrots, sliced
5 celery ribs, sliced
1/2 cup frozen spinach
2 large garlic cloves, sliced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon black pepper
1 teaspoon dry mustard
2 medium bay leaves
8 cups water

Steps:

  • Prepare all the vegetables and chop them as described in this recipe. Add water to large pot. Add vegetables and spices. You can also spice up this stock even more if you like it very spicy. The red pepper flakes can be omitted if you are not comfortable with spicy stocks.
  • Bring to a boil and then reduce to medium-low for 2 hours. Once cooked for 2 hours the stock will reduce to 4 cups of stock. Strain vegetables and keep the stock. Pour them into individual containers for freezing. You can use this stock immediately once cooked.
  • There are few calories in this recipe. There is no salt added.

Nutrition Facts : Calories 55.6, Fat 0.8, SaturatedFat 0.1, Sodium 117.4, Carbohydrate 11.5, Fiber 4.2, Sugar 4.7, Protein 2.4

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

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

Tips for Making Low-Fat Homemade Stock:

  • Use a variety of bones. This will give your stock a richer flavor and prevent it from tasting too bland. Beef, chicken, pork, and fish bones can all be used to make stock.
  • Roast the bones before simmering them. This will help to develop the flavor of the stock and give it a nice brown color.
  • Add vegetables and herbs to the stock. This will add even more flavor and nutrition to your stock. Common vegetables used for stock include carrots, onions, celery, and garlic.
  • Simmer the stock for at least 4 hours, but up to 24 hours. The longer you simmer the stock, the more flavor it will have. However, be careful not to overcook the stock, as this can make it taste bitter.
  • Strain the stock before using it. This will remove any bones, vegetables, or herbs that may be in the stock.
  • Store the stock in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Conclusion:

Making low-fat homemade stock is a great way to save money, reduce waste, and improve the flavor of your soups, stews, and other dishes. By following these tips, you can make a delicious and nutritious stock that is also low in fat. So next time you have some leftover bones, don't throw them away! Use them to make a batch of low-fat homemade stock instead.

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