Low-Fat Chicken Stock

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Low-Fat Chicken Stock Ingredients

WALDINE VAN GEFFEN VGHC42A	12 1/2 c Water
12 1/2 c Canned chicken broth	1 Celery rib with leaves
1 lg Onion; chop	2 Bay leaves
1 Carrot; chop	1 ts Dried thyme
3 lb Chicken legs and; thighs;

Instructions for Low-Fat Chicken Stock

Discard fat from the top of the canned broth. Heat a very large stockpot. (If you do not have a large pot, divide the ingredients and cook in 2 pots). Remove from the heat and spray with Pam. Toss in the onion and carrot, lower the heat, and cover the pot. Cook, stirring frequently over med-high, add the chicken and cook until the chicken flesh is browned on both sides, about 5 minutes. Pour in the chicken broth and water, add the celery and bay leaves and bring to a boil. Boil for 5 minutes. As foam accumulates, skim it off and discard. Lower the heat to simmer and add the thyme. Simmer, covered, for 2 hours. Add water as necessary to keep the chicken covered with liquid. Remove the pot from the heat. Remove the chicken and allow to cool, then pick the meat from the bones and reserve for another use. Strain the stock and discard the veggies and bay leaves. Cool to room temp. Cover and refrigerate overnight. Lift any congealed fat from the stock and discard. Store for 2 to 3 days in the fridge or freeze for longer storage. Source: Killer Pancakes by Diane Mott Davidson. Posted to MC-Recipe Digest by Nancy Berry on Apr 30, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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