Low Fat Chicken Stock Recipe
May 7th, 2008 by LowFatChickie
Recipe for Low Fat Chicken Stock
Low fat chicken stock can be used for low fat cooking methods, and perfect for poaching foods. It can be covered and refrigerated for up to 3 days, or frozen for up to 2 months. Always bring to a boil before using.
Recipe makes about 12 cups and contains 2 grams of fat and 44 calories per cup.
1. Combine chicken, wings, carrot, celery, parsley, bay leaf, leek, salt and peppercorns in large dutch oven or stockpot. Add 12 to 14 cups of cold water or enough to cover the ingredients by 2 inches. Slowly bring to boiling, skimming any scum that rises to surface.
2. Partially cover pot and simmer 2 hours. Strain through colander lined with double-thick dampened cheesecloth. Discard solids, reserving chicken for other uses if you like. Cool stock in separate smaller bowls. Then refrigerate, covered, until next day.
3. Skim fat from surface of stock. Transfer stock to large saucepan. Bring to boiling. Pour into three 1-quart refrigerator or freezer containers. Let cool. Refrigerate or freeze.
