Helpful Hints: If you are using commercial chicken stock, the sodium content is higher, so you may want to reduce the salt a bit – maybe only 1/4 tsp (1 mL) salt in the breading. My chicken stock is not overly salty-tasting. To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.
Yield: 4 servings
1 serving
468.8 calories
36.1 g protein
32.8 g fat
0.2 g fiber
6.1 g net carbs
