To make broth: Heat 10 cups water, 1 cup each chopped carrots, celery and onion, 1 teaspoon salt, 3- to 3 1/2-pound whole broiler-fryer chicken and 4 sprigs parsley to boiling in 8-quart Dutch oven. Reduce heat to low cover and simmer 2 hours. Remove chicken from broth cool. Remove skin and bones from chicken reserve chicken for another use. Pour broth through a wire-mesh strainer into large bowl discard solids. Follow one of the techniques below for removing fat from broth.
Keep the fat at the top of the broth with a fat separator. Using a fat separator allows fat to float to the top, so you can pour the fat-free broth into a bowl. Just be sure to stop pouring when you reach the layer of fat.
Cool broth slightly. Place a strainer filled with ice over a bowl. Pour broth over ice. The unwanted fat will cling to the ice.
Refrigerate cooked broth for several hours or until the fat forms a solid layer on top of the liquid. Then use a spoon or metal spatula to scrape off the fat
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This -LOW-FAT COOKING 101: MAKING FATLESS CHICKEN BROTH recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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