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Chicken Stock

Serves: 12
Total Calories: 93

Ingredients

3 to 3 1/2 pounds chicken pieces, backs and trimmings
1 stalk celery, sliced or a stalk of lovage from your herb garden
1 medium onion, chopped
1/2 leek, chopped or large handful of fresh chives
1 small carrot, sliced
8 to 10 mushrooms stems (optional)
1 teaspoon peppercorn
2 bay leaves, crumbled
2 sprigs fresh parsley (large)
2 sprigs thyme or pinch of dried thyme

Directions:

1. Rinse chicken under cold running water.

2. Place all ingredients in a soup pot. Use enough water to almost cover food (about 3 to 4 quarts). Bring to a boil gradually. Simmer 40 minutes.

3. Turn off heat and let set for about 30 minutes. Strain into a bowl.

4. Cool broth and refrigerate.

5. Remove congealed fat. Use broth within three days or freeze.

6. Debone chicken and refrigerate. Especially good in the Pita Sandwich found in the CHICKEN AND TURKEY section.

EXCHANGES
Free Food

NUTRITION FACTS
Calories 7
Total Fat 0.5 grams
Saturated Fat trace
Cholesterol 10 milligrams
Sodium 48 milligrams
Total Carbohydrate 0 grams
Dietary Fiber 0 gram
Protein 1.3 grams

Nutritional Facts:

Serves: 12
Total Calories: 93
Calories from Fat: 10

This Chicken Stock recipe is from the The Healthy HomeStyle Cookbook Cookbook. Download this Cookbook today.


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