Ingredients:
7 lb chicken backbones and wings
1 slice ginger - fresh, about 1-1/2 inches,, smashed
4 clove garlic
4 green onions - halved crosswise (4, to 5 scallion
2 medium onions - quartered
3 ribs celery - halved lengthwise
Instructions:
1. In a stockpot, bring 3 quarts of water to a boil. Add the chicken
parts and boil for 1 minute. Pour off the water and run cold water
over the chicken; drain well.
2. Return the chicken to the stockpot. Add 3 quarts of cold water
and the ginger, garlic, green onions, onions and celery. Cover and
bring to a boil over high heat. Reduce the heat to moderately low,
cover partially and simmer for 4 hours.
3. Strain the broth through a colander set over a large bowl;
discard the chicken and vegetables. Refrigerate the stock for up to 3
days. Skim off the fat before using. (The stock can be frozen for up
to
1 month.)
Makes about 2 Quarts.
Recipe from Food & Wine, November, 1991.
Servings: 2
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 only thing chicken about Israel is their soup." - Bob Hope
Chicken Stock - Chinese Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
