Low-fat Chicken Stock Recipe
Yield: 16 cupsRecipe by luhu.jp
Ingredients:
1: Chicken, skinned
1 large: Onion, (s), quartered
Cut in sections,
8 Cloves: ,
4: Garlic clove, (s), minced
3: Bay leaves,
2 large: Carrots,
4 Stalks: parsley,
Sliced 1/4" thick,
1: Cinnamon stick,
1 Stalk: celery,
4: Peppercorns, crushed
Sliced 1/4" thick,
20 cup: Water,
1: Green pepper, chopped
Directions:
Wash chicken pieces and place in a deep stew pot. Add remaining
ingredients. Bring to a boil. Skim off foam, being careful to leave
parsley stems in stew pot. Reduce to a simmer, then cover pot and
cook about 45 min or until chicken is tender.
Let broth cool. Skim off fat. Remove meat from broth and save for
other uses. Strain broth and refrigerate overnight. Skim off fat that
coagulates after refrigeration.
Will keep in refrigerator for up to 2 weeks.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 51
Submitted By DIANE LAZARUS On 11-27-95
Source from luhu.jp
ingredients. Bring to a boil. Skim off foam, being careful to leave
parsley stems in stew pot. Reduce to a simmer, then cover pot and
cook about 45 min or until chicken is tender.
Let broth cool. Skim off fat. Remove meat from broth and save for
other uses. Strain broth and refrigerate overnight. Skim off fat that
coagulates after refrigeration.
Will keep in refrigerator for up to 2 weeks.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 51
Submitted By DIANE LAZARUS On 11-27-95
Source from luhu.jp