Ingredients:
1 3-to-3 1/4-lb chicken with giblets,, skin removed, qua
2 lb chicken wings
4 medium carrots, trimmed, scrubbed, and qua, rtered
1 medium parsnip, trimmed, scrubbed, and qua, rtered
1 large spanish onion, peeled and quartered
2 inner stalks celery with leaves, cu, t into large ch
1 leek, cleaned well, bottom trimmed,, and quartered
12 parsley stems, tied together with k, itchen string
2 plum tomatoes, quartered
8 peppercorns
1 tsp salt, or to taste
2 1/2 qt water, or as needed
Instructions:
1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot.
The water should just cover the chicken. Bring to a boil over high
heat, then reduce to low and simmer for 2 1/2 hours, skimming off
foam frequendy.
2. Carefully strain broth through a fine sieve into a clean pot (for a
clearer stock, line sieve with cheesecloth). Let cool for 20 minutes,
then refrigerate, covered, overnight, or until fat congeals in a firm
layer on top. Remove fat with a large spoon before using stock.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Servings: 9
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The key to everything is patience. You get the chicken by hatching the egg - not by smashing it." - Arnold Glasow
Basic Chicken Stock-Martha Stewart Living Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
