Low-Fat Chicken Broth

Name: Low-Fat Chicken Broth
Ingredients: carcass of a baked chicken or chicken parts; 1 onion, diced or sliced; 2 carrots, cut in chunks; 2 stalks celery, cut in chunks; 1 bay leaf; 2 or 3 sprigs parsley; 1/4 tsp. thyme; 1/4 tsp. sage; 4 or 5 peppercorns; 1 or 2 cloves garlic; 1/4 tsp. savory

11 ingredients

9 steps

Ingredients

carcass of a baked chicken or chicken parts
1 onion, diced or sliced
2 carrots, cut in chunks
2 stalks celery, cut in chunks
1 bay leaf
2 or 3 sprigs parsley
1/4 tsp. thyme
1/4 tsp. sage
4 or 5 peppercorns
1 or 2 cloves garlic
1/4 tsp. savory

Directions

1

In a large kettle, combine all ingredients.
2

Cover with water and bring to a boil.
3

Reduce heat and simmer for 1 1/2 hours. Remove chicken and remove meat from bones.
4

Discard the vegetables.
5

Strain the broth and refrigerate stock overnight. The fat will rise to the top.
6

Skim off fat.
7

Use the broth and meat for soup or freeze broth in ice cube trays.
8

Store in plastic Ziploc bags in freezer.
9

Use cubes as needed to saute in place of oil or to add as needed to soups, stews, etc.