Low-Fat Chicken Stock

Name: Low-Fat Chicken Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 bay leaves; 1 Tbsp black peppercorns; 3 mediums carrots, cut into 3-inch pieces (about 1/2 pound); 3 celery stalks, cut into 1-inch pieces; 1 kilograms chicken; 1 Tbsp dried thyme; 1 large garlic clove; 1 large onion, cut into 1-inch pieces; 4 liters water

Low-Fat Chicken Stock is a gluten free, dairy free, and primal main course. One portion of this dish contains around 26g of protein, 21g of fat, and a total of 312 calories. This recipe serves 10. Head to the store and pick up celery stalks, thyme, onion, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Remove and discard giblets and neck from chicken. Rinse under cold water; pat dry. Trim excess fat.

Ingredients you will need

Whole Chicken

Water

Place chicken, 16 cups water, and remaining ingredients in a large Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Dutch Oven

Remove chicken; let cool.

Ingredients you will need

Whole Chicken

Remove and discard skin.

Remove chicken from bones; shred with 2 forks to measure about 3 cups meat, reserving meat. (Store chicken in an airtight container in refrigerator; reserve to use in soup or for other uses.) Strain broth through a paper towel-lined sieve into a large bowl; discard solids.

Ingredients you will need

Meat

Broth