101 Low Fat Recipes

Chicken Broth

Ingredients:

Fryers

Celery (coarsely chopped)

Carrots (coarsely chopped)

Onions

Garlic Cloves

Water

Sea salt

Black peppercorns

Bay leaves

Dried rosemary

Dried oregano

Dried basil

Dried tarragon

2 pieces (2 ~ 3 pounds each)

1 1/2 cup

2 cups

8 pieces

8 quarts

2 teaspoon

5 pieces

1 teaspoon

Method:

Put the chicken in a large stockpot and cover with water. Add in carrots, celery, onions, garlic, bay leaves, salt, peppercorns and dried herb.

Bring it to a rolling boil over high heat. reduce the heat to medium, and simmer for 1 1/2 hours. Remove from the heat. Set it aside to let it cool.
Remove chicken from pot. Remove the skin and de-bone. Keep the meat aside. Place the bones back into the pot. Cover the broth and refrigerate for 8 hours.
Remove the fat at the surface. boil the broth with high heat. reduce the heat to medium and simmer for 1 hour. Remove from heat and let it cool. store in pint and quart containers in refrigerator.

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