Ingredients:
5 lb chicken parts (see notes)
16 cup water
2 medium onions -- peeled and
1 quartered
2 carrots -- chopped
2 celery stalks -- chopped
8 peppercorns
6 sprigs parsley
2 bay leaves
1 several sprigs fresh thyme
1/2 tsp dried thyme
2 whole cloves
Instructions:
1. Place chicken parts in a large pot, cover with the water and bring
to a gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours.
Skim foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh
sieve. Cool to room temperature. To use broth immediately, blot up
liquid fat from surface by touching the globules lightly with a paper
towel. If you're not using it the same day, refrigerate; spoon off
the fat when it solidifies on the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
Makes 16 cups.
Recipe By : the California Culinary Academy
Servings: 16
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
Easy Chicken Stock Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
