| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Basic ingre, Lowfat | 24 | Servings | |
INGREDIENTS
| 8 | c | Fat-free canned chicken |
| broth | ||
| 4 | c | Water |
| 1 | c | Dry white wine, optional |
| 1 | Bay leaf | |
| 3 | Sprigs parsley | |
| 3 | Sprigs thyme | |
| 3 | Sprigs sage | |
| 3 | Sprigs rosemary | |
| 1 | c | Coarsely chopped celery |
| with leaves | ||
| 1 | c | Coarsely chopped onions |
| 1 | Carrot, peeled | |
| And coarsely chopped | ||
| 1 | t | Black peppercorns |
| Salt, to taste |
INSTRUCTIONS
Pour broth, water and wine into a large non-reactive 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 half-cup, 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 EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
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