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Cook'n with Betty Crocker 
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LOW-FAT COOKING 101: MAKING FATLESS CHICKEN BROTH |
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Print this Recipe True, canned chicken broth is convenient, but the homemade variety is far better than anything you can buy at the store. And it's easier to make than you may think. Here's how: 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. Pour It! 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. or Ice It! Cool broth slightly. Place a strainer filled with ice over a bowl. Pour broth over ice. The unwanted fat will cling to the ice. or Chill It! 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
Provencal Lemon Chicken Baked Oregano Chicken Oven-Fried Chicken Nuggets Summer Garden Chicken Stir-Fry Risotto-Style Gorgonzola Chicken & Orzo Southwest Chicken & Chili Stew Border Chicken & Bean Soup Spicy Chicken Drumsticks Chicken & Corn Bread Stuffing Casserole Asian Chicken Salad With Peanut-Soy Dressing Country Turkey Stroganoff Turkey Tenderloins With Cranberry Stuffing Grilled Sesame-Ginger Turkey Slices Caesar Turkey Subs Cornmeal-Crusted Catfish Parmesan-Basil Perch Grilled Creole Snapper Broiled Caribbean Swordfish Salmon Teriyaki Curried Tuna Salad With Toasted Pecans Scallops With Red Pepper Sauce Lemon-Dill Shrimp Sweet Apricot BBQ Shrimp Kabobs THE PARTICULARS ON POULTRY LOW-FAT COOKING 101: MAKING FATLESS CHICKEN BROTH LOW-FAT COOKING 101: TRIM THE FAT FROM CHICKEN TIPS FOR DINING OUT HEALTHY CONVENIENCE |
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