Low-Fat Chicken Stock

1. 1

   Combine all the ingredients in a big stock pot and place over high heat.

2. 2

   When the liquid comes to a boil, decrease the heat to med-low, cover the pot and simmer, skimming the surface occasionally, until the chicken is falling off the bone, 1 1/2 to 2 hours.

3. 3

   Let stand and cool to room temperature.

4. 4

   Strain the broth through a large sieve or colander into a bowl or plastic container.

5. 5

   Use a wooden spoon to press the chicken and vegetables against the sieve to extract as much of the broth as possible (may reserve chicken and vegetables for another use).

6. 6

   Cover the container and place in the refrigerator until thoroughly chilled and the fat has hardened on the surface, at least 8 hours or preferably overnight.

7. 7

   Use a slotted metal spoon or spatula to remove all of the fat from the broth.

8. 8

   Divide broth into 2 or 3 smaller containers and store in the refrigerator for up to 5 days or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.