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.

Related recipes