Low Sodium Chicken Broth
Keys: Chicken Low Fat Poultry Soups Stews
Yield: 8
Ingredients:
1 x chicken carcass
1 x onion quartered
1 x carrot cut 1" chunks
1 x leek white only cut 1" chunks
1 x celery rib including leaves cut 1" chunks
3 qt cold water
2 sprg fresh thyme
(or 1/2 tspn dried thyme)
1 x bay leaf
2 x pepper corns
1 sprg fresh rosemary
(or 1/2 tspn dried rosemary)
1 x garlic clove
1 tsp tumeric
1/2 tsp poultry seasoning
Method:
Place chicken, onion, carrots, leeks and celery into stock pot. Cover
with cold water. Bring to boil. Skim off any fat and foam. Reduce heat
to simmer. Add remaining herbs and seasonings. Simmer uncovered for 3 or
more hours; add hot water to keep 2 quarts of stock and vegetables
covered.
Remove from heat. Degrease by skimming off fat with a spoon or paper
towels. Strain into pan. Place pan into ice bath to cool further. Store
in covered containers. Can freeze up to three months.
This recipe yields 2 quarts for eight 1 cup servings.
Comments:
This recipe saves calories by not "browning" the chicken bones in oil.
If a "browner" stock is desired you can first saute the bones and
vegetables by placing them into the stock pot coated with non-stick
spray. Smaller quantities of broth may be frozen first in ice cube trays
and then transferred into zip-top plastic bags for later use.
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