Yield: 6 servings
|8 cups||Water -; (to 10 cups)|
|¾ cup||Thinly sliced galangal -; (to 1 cup)|
|6||Stalks Lemon grass; lower thick portion only, pounded|
|10||Kaffir; (Thai) lime leaves|
Place chicken carcass in Dutch oven. Add water, galangal and lemon grass.
Roll lime leaves and crush lightly by hand, then add to pan. Bring to boil, then reduce heat and simmer 30 to 45 minutes. Strain. Yields 6 cups.
Each cup: 20 calories; 580 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 2 grams protein; 0 fiber Recipe Source: Los Angeles Times - 03-28-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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