Low Fat Chicken Stock Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken,
16 cup: Water,
1 large: Onion, cut in 1 in pieces
3 medium: Carrots, cut in 3" pieces
3: Celery stalks, cut in 1 in pieces
1 tbsp: Black peppercorns,
1 tbsp: Dried thyme,
2: Bay leaves,
1 large: Garlic clove,
Directions:
Remove and discard giblets and neck from chicken. Rinse under cold water;
pat dry. Trim excess fat. Place chicken, 16 cups water, and remaining
ingredients in a large Dutch oven or stockpot; bring to a boil. Cover,
reduce heat, and simmer 2 hours. Remove chicken; let cool. Remove and
discard skin. Remove chicken from bones; shred with 2 forks to measure
about 3 cups meat, reserving meat. (Store chicken in an airtight container
in refrigerator; reserve to use in soup or for other uses.) Strain broth
through a paper towel-lined sieve into a large bowl; discard solids.
Cover and chill stock overnight. Skim solidified fat from surface of stock;
discard.
Recipe by: Cooking Light - April 1997 Posted to EAT-L Digest 04 Apr 97 by
The Taillons on Apr 7, 1997
Source from luhu.jp
pat dry. Trim excess fat. Place chicken, 16 cups water, and remaining
ingredients in a large Dutch oven or stockpot; bring to a boil. Cover,
reduce heat, and simmer 2 hours. Remove chicken; let cool. Remove and
discard skin. Remove chicken from bones; shred with 2 forks to measure
about 3 cups meat, reserving meat. (Store chicken in an airtight container
in refrigerator; reserve to use in soup or for other uses.) Strain broth
through a paper towel-lined sieve into a large bowl; discard solids.
Cover and chill stock overnight. Skim solidified fat from surface of stock;
discard.
Recipe by: Cooking Light - April 1997 Posted to EAT-L Digest 04 Apr 97 by
The Taillons
Source from luhu.jp