Low Fat Homemade Stock Recipes

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

Ingredients

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

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.

VEGETABLE STOCK (LOW FAT)

Vegetable Stock (Low Fat) image

Roasting the veggies firstly will create the best stock ever! Pick out two of the largest bulbs of garlic you can find, divide and peel all the cloves. The exact measurements of veggies does not really matter, the amounts listed is only a guideline, if you have a large enough pot you can of coarse double the recipe, this broth freezes excellent. Plan ahead the cooked and cooled broth must be refrigerated overnight (or longer with the veggies left in the stock). The veggies need to be roasted before adding into the pot, a rich stock requires a bit of time so prepare this stock when you are not in a hurry lol! Servings is only estimated.

Provided by Kittencalrecipezazz

Categories Stocks

Time P1DT3h

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs carrots (peeled and chopped into about 2-inch pieces)
1 bunch celery (separate the leaves from the stalks)
4 large onions (quartered and leave the peel on)
3 large firm roma tomatoes (sliced in half)
1 large green bell pepper, seeded and quartered
1 large red bell pepper, seeded and quartered
1 large turnip, peeled and quartered
2 large parsnips (peeled and chopped into about 2-inch pieces)
1/4 cup vegetable oil (can use more) or 1/4 cup olive oil (can use more)
1 -2 head garlic (separate and peel the cloves)
2 large bay leaves
10 peppercorns
1 cup chopped fresh parsley
5 -6 quarts water
3 -4 vegetable bouillon cubes (use Knorr for this) (optional)
salt

Steps:

Set oven to 400°F.
Prepare a roasting pan (large enough to hold the veggies).
Separate the leaves from the celery stalks, set aside the leaves and coarsely chop the stalks into about 2-inch pieces).
Place the carrots, celery stalks, tomatoes, turnips, parsnips, bell peppers and the cloves from ONE bulb of garlic into the roasting pan; toss with oil.
Roast for about 1 to 1-1/2 hours, stirring occasionally with a wooden spoon every 15 minutes until the veggies are browned and caramelized.
After the veggies are caramelized, transfer to a large pot along with the remaining uncooked garlic cloves, celery leaves (chopped) bay leaves, peppercorns and parsley; add in the water and bouillon powder; bring to a boil and simmer covered for 1-1/2 hours.
Uncover and simmer over low heat for another hour or more or until reduced by almost half.
Season with salt.
Cool to room temperature then place the broth (with the veggies and all ingredients left in it) in the fridge overnight.
Strain the cooled stock through a large colander.

Nutrition Facts : Calories 182.5, Fat 7.5, SaturatedFat 1, Sodium 170.8, Carbohydrate 27.4, Fiber 7.4, Sugar 12.8, Protein 3.8

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