Recipe - Lowfat Chicken Stock

12 1/3 cup Canned chicken broth; 249
One half oz. cans
1 lg Onion; chopped
1 Carrot; chopped
3 To 3 One half lbs chicken legs
and thighs, skinned; fat
removed
12 Three fourths cup Water; 2 cans
1 Stalk celery, with leaves
2 Bay leaves
1 teaspoon Dried thyme

Discard fat from the top of the can of chicken broth. Heat a very large
stockpot. (If you do not have a very large stockpot, you can divide the
ingredients and make the stock in two stockpots.) Remove from the heat and
spray twice with vegetable oil spray. Toss in the onion and carrot, lower
the heat and cover the opt. Cook, stirring frequently, over MediumHigh,
add the chicken and cook until the chicken flesh is browned on both sides,
about 5 minutes. Pour in the chicken broth an water. Add the celery and bay
leaves, and bring to a boi. Boil for 5 minutes. As foam accumulates, skim
it off and discard. Lower the heat to simmer and add the thyme. Simmer,
covered for 2 hours. Add water as necessary to keep the chicken covered
with liquid. Remove the pot from the heat. Remove the chicken and allow to
cool, then pick the meat from the bones and reserve for another use. Strain
the stock and discard the vegetables and bay leaves. Cool to room
temperature. Cover and refrigerate overnight. Lift any congealed fat from
the stock and discard. Stor for 23 days in the refrigerator or freeze for
longer storage. Makes 2024 cups.

Recipe By : Diane Mott Davidson, Killer Pancakes

Posted to MCRecipe Digest V1 #223

Date: Sun, 22 Sep 1996 19:35:36 0400

From: Robertal Banghart bobbi744@sojourn.com

NOTES : MC formatting and posted by bobbi744@sojourn.com