Ingredients:
4 lb chicken backs, necks
4 qt water
2 carrots, quartered
1 large onion, quartered
2 medium celery stalks, trimmed quartered
5 peppercorns
1 clove garlic (optional)
Instructions:
Add chicken to cold water, bring to boil and turn down heat. Add
vegetables, simmer, skimming foam as needed. Simmer partially covered
for 2 - 6 hours, add pepper corns and garlic last hour. When stock is
done strain through a double layer of dampened cheesecloth and
refrigerate, covered, over night. Next day carefully skim off fat.
Stock will keep for about 3 days refrigerated or about 3 months
frozen.
Servings: 1
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.
"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)
Chicken Stock For Soup Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
