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Title: Low Fat Chicken Stock Categories: Not, Sent Yield: 10 Servings 3 lb Chicken 16 c Water 1 lg Onion, cut in 1 in pieces 3 md Carrots, cut in 3" pieces 3 Celery stalks, cut in 1 in -pieces 1 tb Black peppercorns 1 tb Dried thyme 2 Bay leaves 1 lg Garlic clove Remove and discard giblets and neck from chicken. Rinse under cold water; pat dry. Trim excess fat. Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove chicken; let cool. Remove and discard skin. Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in refrigerator; reserve to use in soup or for other uses.) Strain broth through a paper towel-lined sieve into a large bowl; discard solids. Cover and chill stock overnight. Skim solidified fat from surface of stock; discard. Recipe by: Cooking Light - April 1997 Posted to EAT-L Digest 04 Apr 97 by The Taillons |