Lowfat Chicken Stock

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 1 Preparation Time :0:00
Categories : Carrots Chicken
Onions Recipes From Mysteries
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 1/3 cups canned chicken broth — 2-49 1/2 oz. cans
1 large onion — chopped
1 carrot — chopped
3 to 3 1/2 lbs chicken legs and thighs, skinned — fat removed
12 3/4 cups water — 2 cans
1 stalk celery, with leaves
2 bay leaves
1 teaspoon dried thyme

Discard fat from the top of the can of chicken broth. Heat a very large
stockpot. (If you do not have a very large stockpot, you can divide the
ingredients and make the stock in two stockpots.) Remove from the heat and
spray twice with vegetable oil spray. Toss in the onion and carrot, lower
the heat and cover the opt. Cook, stirring frequently, over Medium-High, add
the chicken and cook until the chicken flesh is browned on both sides, about
5 minutes.=20
Pour in the chicken broth an water. Add the celery and bay leaves, and bring
to a boi. 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.=20
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 vegetables and bay leaves. Cool to room temperature. Cover
and refrigerate overnight. Lift any congealed fat from the stock and
discard. Stor for 2-3 days in the refrigerator or freeze for longer storage.=
=20
Makes 20-24 cups.=20

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NOTES : MC formatting and posted by bobbi744@sojourn.com

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