Light and easy stock
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Fat-free canned chicken broth |
| 4 | cups | Water |
| 1 | cup | Dry white wine; optional |
| 1 | Bay leaf | |
| 3 | Sprigs parsley | |
| 3 | Sprigs thyme | |
| 3 | Sprigs sage | |
| 3 | Sprigs rosemary | |
| 1 | cup | Coarsely chopped celery; with leaves |
| 1 | cup | Coarsely chopped onions |
| 1 | large | Carrot; peeled |
| And coarsely chopped | ||
| 1 | teaspoon | Black peppercorns |
| Salt; to taste | ||
Directions
Pour broth, water and wine into a large non-reactive pot. Add herbs, vegetables and peppercorns.
Bring to a boil. Simmer uncovered, for 45 minutes.
Strain through a fine strainer. Season with salt to taste.
Makes about 12 cups. 40cals per half-cup, 0.5g fat.
Nutrients: not applicable.
(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: >from kitpath@... 12/1/98
Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by kitpath@... on Dec 01, 1998, converted by MM_Buster v2.0l.