Low fat chicken stock
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken |
| 16 | cups | Water |
| 1 | large | Onion, cut in 1 in pieces |
| 3 | mediums | Carrots, cut in 3\" pieces |
| 3 | Celery stalks, cut in 1 in pieces | |
| 1 | tablespoon | Black peppercorns |
| 1 | tablespoon | 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 <taillon@...> on Apr 7, 1997