Recipe - Light And Easy Stock

8 cup Fatfree canned chicken
broth
4 cup Water
1 cup Dry white wine; optional
1 Bay leaf
3 Sprigs parsley
3 Sprigs thyme
3 Sprigs sage
3 Sprigs rosemary
1 cup Coarsely chopped celery;
with leaves
1 cup Coarsely chopped onions
1 lg Carrot; peeled
And coarsely chopped
1 teaspoon Black peppercorns
Salt; to taste

Pour broth, water and wine into a large nonreactive pot. Add herbs,
vegetables and peppercorns.

Bring to a boil. Simmer uncovered, for 45 minutes.

Strain through a fine strainer.

Season with salt to taste.

Makes about 12 cups. 40cals per halfcup, 0.5g fat.

Nutrients: not applicable.

(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in
Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie
Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html

from kitpath@earthlink.net 12/1/98

Recipe by: Marilyn Harris at ccc*

Posted to EATLF Digest by kitpath@earthlink.net on Dec 01, 1998, converted
by MM_Buster v2.0l.