101 Low Fat Recipes

Brown Chicken Broth

Ingredients:

Raw chicken bones, including chicken bone, neck and backs, skin removed and rinsed in cool

Vegetable oil

Onions (coarsely chopped)

Celery (coarsely chopped)

Carrots (coarsely chopped)
Sea Salt
Black pepper (freshly ground)

Tomato paste
Black peppercorns

Dried thyme
Dried oregano
Dried basil
Bay leaves
Water
Red wine

1 1/2 pounds

1 tablespoon

1 cup

1/2 cup

1/2 cup
1 teaspoon

1/2 teaspoon

1/4 cup

1 tablespoon

1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
5 pcs
10 cups
1 cup

Method:

Preheat the oven to 400°F.
Toss the chicken bones with the vegetable oil. Season the onion, celery and carrot with ½ teaspoon salt and ¼ teaspoon pepper. Spread the bones and vegetables evenly on a baking plate. Roast for 45 mins.
Remove from oven and spoon the tomato paste evenly over the bones and vegetables. Return to oven and roast for 15 mins.
Remove from oven and turn the bones and vegetables into large stockpot over high heat. Scrape the baking sheet to loosen any browned particles and add to the pot. Add the peppercorns, thyme, oregano, basil, bay leaves, the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, the water, and red wine. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 2 hours. Let cool.
Remove any fat that has riser to the surface. Store in 1 or 2 cup-containers in the freezer.

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