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I cook a lot, always have and enjoy it. Especially I like homemade soups, which of itself isn't a problem with Atkins, it's easy to account for the contents.
But I have always made it with homemade chicken stock as the base and am really very unsure now about how to account for or estimate the nutritional content of that stock. I roasted a chicken yesterday, so am right now making stock.
This is how I make it.
1. Sweat a large onion, including the skin, three sticks of celery, a large carrot and about a quarter of a sweet pepper in an ounce or so of butter.
2. Break up the chicken carcase, scrape off the blackish coloured stff on the inside of the ribs/body then add the bones and leftover meat to the pot.
3. Cover with water and simmer on very low heat for 5-6 hours. Then strain off the liquid stock, discarding everything else.
I then simmer the stock for however long it takes to reduce it to a very small and concentrated amount of liquid, cool, skim off the fat and freeze the stock (which is actualy like jelly at this point) in ice cube trays.
From a single chicken I probably end up with maybe 8-10 cubes of very concentrated stock.
Generally I'd then use a cube or two of this as needed in cooking, but what is in them? How much of the content - calorie, carb, fat and protein wise - is retained in the stock when the solid stuff is discarded?
I kind of thought - based on nothing but playing safe and a hunch that maybe some of what the veggies give the stock is their sugar! - that I'd call them 3 carbs a cube. Would that be reasonable? Too much? Too little?
It may seem picky, but I use these cubes a LOT in cooking and would like to know.
But I have always made it with homemade chicken stock as the base and am really very unsure now about how to account for or estimate the nutritional content of that stock. I roasted a chicken yesterday, so am right now making stock.
This is how I make it.
1. Sweat a large onion, including the skin, three sticks of celery, a large carrot and about a quarter of a sweet pepper in an ounce or so of butter.
2. Break up the chicken carcase, scrape off the blackish coloured stff on the inside of the ribs/body then add the bones and leftover meat to the pot.
3. Cover with water and simmer on very low heat for 5-6 hours. Then strain off the liquid stock, discarding everything else.
I then simmer the stock for however long it takes to reduce it to a very small and concentrated amount of liquid, cool, skim off the fat and freeze the stock (which is actualy like jelly at this point) in ice cube trays.
From a single chicken I probably end up with maybe 8-10 cubes of very concentrated stock.
Generally I'd then use a cube or two of this as needed in cooking, but what is in them? How much of the content - calorie, carb, fat and protein wise - is retained in the stock when the solid stuff is discarded?
I kind of thought - based on nothing but playing safe and a hunch that maybe some of what the veggies give the stock is their sugar! - that I'd call them 3 carbs a cube. Would that be reasonable? Too much? Too little?
It may seem picky, but I use these cubes a LOT in cooking and would like to know.
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