Thirty-minute chicken broth

1 Servings

Ingredients

Quantity Ingredient
1 Whole skinned chicken breast with bone, (about 1 1/2 pounds)
1½ cup Water
¼ cup Dry vermouth
¼ cup Apple juice; (no sugar added)
1 small Leek; washed and sliced
1 small Carrot; peeled and sliced
2 Cloves garlic; minced
½ teaspoon Fresh ginger; peeled and minced
***BOUQUET GARNI (SEE NOTE)***
1 Sprig parsley
1 Sprig thyme
1 Sprig rosemary
1 Bay leaf

Directions

NOTE: Tie together with white thread. If fresh thyme and rosemary sprigs are not available, substitute ¼ teaspoon each dried thyme and rosemary leaves. Place entire bouquet garni mixture in washed cotton cheesecloth and tie securely with white thread. 1. PLace chicken and water in a 1-quart heavy-bottomed saucepan. Bring to boil. Reduce heat to simmermg and cook, uncovered, for 3 minutes, removing any scum that rises to top.

2. Add balance of ingredients. Bring to simmering point. Partially cover and simmer for 20 minutes. Uncover and let cool in pot for 10 minutes.

Remove chicken.

3. Place fine meshed strainer or chinois over bowl. Pour broth into strainer, pressing solids to extract juices. Then strain through washed cotton cheesecloth.

4. If you wish to use stock immediately, skim off visible fat from top by using a skimming utensil, or by blotting surface with paper toweling.

When used in a recipe, this stock has negligible calories, carbs, fat, protein, cholesterol.

If ½ cup used: 70 Sodium, 370 Potasium If 1 tablespoon used: 7 Sodium, 46 Potassium MAKE AHEAD NOTE: If you're not planning to use stock until next day, strain broth first, cover tightly and refrigerate. (Toss out any fat the rises to the top after chilling.)

YIELD: About 1¾ cups

Typos and MC_Busting by Brenda Adams <adamsfmle@...>. mc post 9/29/97.

Recipe by: Gourmet Recipes for Diabetics, Prince (1983) Posted to MC-Recipe Digest V1 #820 by Badams <adamsfmle@...> on Sep 29, 1997

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