Low-fat chicken stock
16 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken, skinned | |
| Cut in sections | ||
| 4 | Garlic clove(s), minced | |
| 2 | larges | Carrots |
| Sliced 1/4\" thick | ||
| 1 | Stalk celery | |
| Sliced 1/4\" thick | ||
| 1 | Green pepper, chopped | |
| 1 | large | Onion(s), quartered |
| 8 | Cloves | |
| 3 | Bay leaves | |
| 4 | Stalks parsley | |
| 1 | Cinnamon stick | |
| 4 | Peppercorns, crushed | |
| 20 | cups | Water |
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