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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1. Combine all the ingredients in a stock pot. Bring water to a boil
then reduce heat and simmer, uncovered, for 1 hour, periodically
skimming foam off the top as it rises.
2. After 1 hour remove the chicken and continue cooking the stock for
2 more hours.
3. Strain the stock through a colander into a large bowl to remove
the vegetables. Let cool, then refrigerate. Fat will rise to the
surface and coagulate for easy removal.
Yield: Makes about 4 quarts
Each cup has approximately 16 calories, 3.6 g. protein, 0 g. total fat
(0 g. unsaturated fat, 0 g. saturated fat), 0 g. carbohydrates, 0 mg.
cholesterol, 0 g. fiber, 50 mg. sodium, 0 mg. calcium
Exchanges per cup: 1/3 meat.
Source: Fred Towner
From: Fred Towner Date: 14 Jan 96
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