recipes

Quick chicken stock √

Makes about 14 cups.

Note: From “300 Sensational Soups,” by Carla Snyder and Meredith Deeds.

• 16 c. store-bought chicken stock

• 2 lb. chicken parts (necks, backs, breast bones, wings, etc.)

• 2 onions, sliced

• 2 garlic cloves, crushed

• 1 carrot, sliced

• 1 rib celery, sliced

• 6 whole black peppercorns

• 3 parsley stems

• 1 bay leaf

• 1/2 tsp. dried thyme

Directions

In large stockpot, combine stock, chicken parts, onions, garlic, carrot, celery, peppercorns, parsley stems, bay leaf and thyme. Bring to a simmer over medium-low heat. Cook at a very low simmer for 45 minutes. Strain and degrease stock.

Nutrition information per 1 cup:

Calories 50 Fat 2 g Sodium 150 mg

Carbohydrates 4 g Saturated fat 0 g Calcium 10 mg