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RECIPE TITLE
"LOW-FAT CHICKEN BROTH"
recipe from Saved By Soup  Copyright © 1999 by Judith Barrett
 MAKES ABOUT 3 QUARTS. SERVING SIZE 1 CUP  --  easy
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RECIPE INGREDIENTS
1 whole chicken (about 3 pounds) or
parts such as wings, backs, and necks
1 medium-size onion
4 medium-size carrots, cut into 2-inch pieces
4 ribs celery, trimmed and cut into 2-inch pieces
1 small bunch fresh parsley, rinsed
4 quarts cold water
Salt to taste
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Saved By Soup Judith Barrett lost 10+ pounds with these 100+ delicious low-fat soup recipes, each of which contains less than 3 grams of fat per serving, to enjoy every day. Nutrition counts. |
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RECIPE METHOD
This flavorful, basic chicken broth is a good base for most soups. You'll find it has a mild chicken flavor with no other strong defining flavors to compete with the taste of the soup you are preparing.
Combine all the ingredients in an 8-quart stockpot and place over high heat. When the liquid comes to a boil, reduce the heat to medium-low, cover the pot, and simmer, skimming the surface occasionally, until the chicken is falling-off-the-bone tender, 1-1/2 to 2 hours. Allow to stand and cool to room temperature.
Strain the broth through a large sieve or colander into a bowl or plastic container. Use a wooden spoon to press the chicken and vegetables against the sieve to extract as much of the broth as possible. (Reserve the chicken and vegetables to eat separately, if desired.) Cover the container and place in the refrigerator until thoroughly chilled and the fat has hardened on the surface, at least 8 hours or preferably overnight. Use a slotted metal spoon or spatula to remove all of the fat from the broth.
Divide the broth into two or three smaller containers and store in the refrigerator for up to five days or freeze for up to three months. |
Nutritional information
18 calories .70 grams offat |
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Vegetable Soups from Deborah Madison's Kitchen When
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seasons. |
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