* Exported from MasterCook *
Lowfat Chicken Stock
Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 1 Preparation Time :0:00
Categories : Soups Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12-1/3 c Canned chicken broth --
- (2 cans, 49-1/2 oz ea)
1 lg Onion -- chopped
1 Carrot -- chopped
3 lb Chicken legs and thighs --
- up to 3-1/2 lb,
- skinned, fat removed
12-3/4 c Water -- 2 cans
1 Celery rib with leaves
2 Bay leaves
1 ts 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.
Pour in the chicken broth an water. Add the celery and bay leaves,
and bring to a boil. 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. 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.
Store for 2-3 days in the refrigerator or freeze for longer storage.
Makes 20-24 cups.
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