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

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