Thirty-minute Chicken Broth
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Soups | 1 | Servings | |
INGREDIENTS
| 1 | Whole skinned chicken breast | |
| with bone about 1 1/2 | ||
| pounds | ||
| 1 1/2 | c | Water |
| 1/4 | c | Dry vermouth |
| 1/4 | c | Apple juice, no sugar |
| added | ||
| 1 | Leek, washed and sliced | |
| 1 | Carrot, peeled and sliced | |
| 2 | Cloves garlic, minced | |
| 1/2 | t | Fresh ginger, peeled and |
| minced | ||
| ***BOUQUET GARNI, SEE | ||
| NOTE*** | ||
| 1 | Sprig parsley | |
| 1 | Sprig thyme | |
| 1 | Sprig rosemary | |
| 1 | Bay leaf |
INSTRUCTIONS
NOTE: Tie together with white thread. If fresh thyme and rosemary sprigs are not available, substitute 1/4 teaspoon each dried thyme and rosemary leaves. Place entire bouquet garni mixture in washed cotton cheesecloth and tie securely with white thread. PLace chicken and water in a 1-quart heavy-bottomed saucepan. Bring to boil. Reduce heat to simmermg and cook, uncovered, for 3 minutes, removing any scum that rises to top. Add balance of ingredients. Bring to simmering point. Partially cover and simmer for 20 minutes. Uncover and let cool in pot for 10 minutes. Remove chicken. Place fine meshed strainer or chinois over bowl. Pour broth into strainer, pressing solids to extract juices. Then strain through washed cotton cheesecloth. If you wish to use stock immediately, skim off visible fat from top by using a skimming utensil, or by blotting surface with paper toweling. When used in a recipe, this stock has negligible calories, carbs, fat, protein, cholesterol. If 1/2 cup used: 70 Sodium, 370 Potasium If 1 tablespoon used: 7 Sodium, 46 Potassium MAKE AHEAD NOTE: If you're not planning to use stock until next day, strain broth first, cover tightly and refrigerate. (Toss out any fat the rises to the top after chilling.) YIELD: About 1 3/4 cups Typos and MC_Busting by Brenda Adams <adamsfmle@sprintmail.com>. mc post 9/29/97. Recipe by: Gourmet Recipes for Diabetics, Prince (1983) Posted to MC-Recipe Digest V1 #820 by Badams <adamsfmle@sprintmail.com> on Sep 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 835
Calories From Fat: 274
Total Fat: 30.4g
Cholesterol: 352.4mg
Sodium: 1356.1mg
Potassium: 1395.7mg
Carbohydrates: 11g
Fiber: 2.6g
Sugar: 3.3g
Protein: 122g