Ingredients:
3 lb chicken backs and necks
1 onion
4 whole cloves
4 fresh parsley sprigs
1 celery stalk, chopped
1 carrot, chopped
1 tsp dried thyme
1 bay leaf
Instructions:
In large saucepan, combine 12 cups cold water, chicken, onion, cloves,
parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam
from top. Reduce heat; simmer for 1-1/2 hours.
Strain through sieve, discarding vegetables and chicken bones.
Refrigerate for 8 hours. Remove and discard chicken fat from surface.
8 1/2 cups for $3.37 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] PA_Meadows@msn.com
Servings: 8
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.
"If I didn't start painting, I would have raised chickens." - Grandma Moses
Budget: Homemade Chicken Stock Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
