| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Chicken bones; rinsed |
| 2 |
|
Onions; roughly chopped |
| 2 |
|
Carrots; roughly chopped |
| 3 |
|
Stalks celery; roughly chopped |
| 3 |
|
Cloves garlic; chopped |
| 4 |
|
Springs thyme |
| 8 |
c |
Water |
| 1 |
|
Bay leaf |
INSTRUCTIONS
In a large stockpot over high heat, bring the bones, onions, carrots,
celery, garlic, thyme, and water just to a boil. Add the bay leaf.
Reduce the heat and simmer for 4 to 6 hours, or until the stock is
richly flavored. Strain through a fine sieve into a bowl and use
immediately, or allow to cool to room temperature before
refrigerating.
This stock keeps in the refrigerator for up to one week and can be
frozen.
Makes about 4 cups/1 L/32 fl oz.
Converted by MC_Buster.
Per serving: 178 Calories (kcal); 1g Total Fat; (3% calories from
fat); 5g Protein; 41g Carbohydrate; 0mg Cholesterol; 220mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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