Thirty-Minute Chicken Broth



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Thirty-Minute Chicken Broth

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.

1. 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.

2. 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.

3. Place fine meshed strainer or chinois over bowl. Pour broth into
strainer, pressing solids to extract juices. Then strain through washed
cotton cheesecloth.

4. 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

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 sm Leek; washed and sliced
1 sm Carrot; peeled and sliced
2 Cloves garlic; minced
1/2 ts Fresh ginger; peeled and
-minced
***BOUQUET GARNI (SEE
-NOTE)***
1 Sprig parsley
1 Sprig thyme
1 Sprig rosemary
1 Bay leaf

Serves:

1 Servings 		 
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