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Cajun Chicken Stock Recipe Video
|Chicken breast/Whole chicken||1 Pound|
|Tony's creole seasoning||2 Tablespoon|
|Sea salt||1 Tablespoon|
|Onion||1⁄2 Medium, quartered (or cujun trinity of onion, celery and green peppers)|
|Garlic||8 Clove (40 gm)|
Calories 11 Calories from Fat 1
% Daily Value*
Total Fat 0.06 g0.1%
Saturated Fat 0.02 g0.08%
Trans Fat 0 g
Cholesterol 0.48 mg
Sodium 385.8 mg16.1%
Total Carbohydrates 2 g0.8%
Dietary Fiber 0.33 g1.3%
Sugars 0.5 g
Protein 0.55 g1.1%
Vitamin A 0.6% Vitamin C 3.8%
Calcium 1.1% Iron 1.2%
*Based on a 2000 Calorie diet
1. Bring a large stockpot of water to a boil. Toss in chicken, seasoning, onion, garlic and bay leaves and boil for one hour.
2. After an hour remove the chicken breast and with a mesh wire strainer begin to pour out stock into bowls to allow to cool.
3. Once cooled, pour the stock into plastic storage container. Freeze and store for later use.
4. Use as required for braising, in soups, stews or sauces.
You can also add in some leftover vegetables like bell peppers, celery, etc.