Asian chicken stock (recipe)
| Asian chicken stock (recipe) | |
|---|---|
| Name | Asian chicken stock |
| Ingredients | Chicken legs • Ginger • Scallions • Boiling water • Salt |
| Cooktime (in hours) | 0.75 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 587.6 |
| Fat | 39 |
| Protein | 55 |
| Carbohydrate | 0.4 |
| Fiber | 0.1 |
| Net carbohydrates | 0.3 |
| Sugar | 0.1 |
| Saturated fat | 10.6 |
| Cholesterol (mg) | 251.2 |
| Sodium | 1021.4 |
| Yield | 2 quarts |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Asian chicken stock (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add half of the chicken pieces to the pot; sautv until both sides are lightly browned, 4 to 5 minutes. Transfer the cooked chicken to a bowl. Sautv the remaining chicken pieces. Return the first batch of chicken pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
- Stir in the ginger and scallions and cook for 1 minute. Increase the heat to high and add the boiling water and salt. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.
-
Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
Food tags
Asian,, Easy
Asian chicken stock (recipe) details:
Time:
Prep Time in Hours and Mins:50M
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Contributors: Prab R. Tumpati, MD
