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

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