Easy Tender Chicken Stock Recipes

A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!

Provided by Tarryn

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Yield 4

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g

This is so much easier than doing the "old bird" the old way!! and deliciously tender! How it is used is of course up to you, this is what I do: 1. remove chicken, skin it, debone it, use the very tender meat in salads, sandwiches or in any recipe that calls for cooked chicken, it can be frozen for future use. 2. the juice/sauce, should be put in a bowl and in the fridge overnight. The next day, the fat will be on top and can be removed and discarded. the remaining juice will have turned to jelly overnight and can be used as the base for a wonderful "sticky lips" chicken soup, veggie soup etc.,or can be used in any recipe calling for chicken stock. Even watered down, it is better than average. Also can be frozen. Taken apart, used properly with common sense, there is very little chance of it causing a heart attack. Chicken soup is well known as a cure all, spiritual or otherwise. The photos show the "old bird" jelly after refrigeration overnight with the fat risen to the top , then with the fat taken off to show the jelly, then a bowl of soup made from the jelly, the rest of the "old bird" was used for an updated (slimed down) version of chicken and dumplings the remainder frozen for future use. No photo of the old bird in the crock pot, it was quite ugly and turned out fuzzy.

Provided by Derf2440

Categories     Chicken

Time 10h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

• Ingredients

Nutrition Facts : Calories 423.9, Fat 33.9, SaturatedFat 10.5, Cholesterol 115.9, Sodium 202.6, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 27

This is a simple recipe for making one's own chicken stock from Christopher Trotter's "Scottish Cookery".

Provided by Amanda in Aberdeen

Categories     Chicken

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 19.5, Fat 0.1, Sodium 19.8, Carbohydrate 4.6, Fiber 1, Sugar 2.1, Protein 0.5

This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour

Provided by Barney Desmazery

Time 3h5m

Yield 1 litre

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 18 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 1.5 grams protein, Sodium 0.08 milligram of sodium