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Chicken Broth (lowfat)




List of Ingredients



• vegetable oil spray
  
• 4 lbs chicken bones
  
• 4 T margarine
  
• 2 medium carrots, peeled and sliced
  
• 1 stalk celery, sliced
  
• 2 medium leeks, rinsed and sliced
  
• 1 large onion, cut into large chunks
  
• 2 cups dry white wine
  
• 5 quarts water
  
• 1 T salt
  
• 8 peppercorns
  
• HERB BOUQUET (TIED WITH STRING)
  
• 1 bay leaf
  
• 3 sprigs fresh thyme
  
• 6 to 8 parsley stems
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Lightly spray large baking pan with vegetable oil. Arrange chicken bones in pan and brown in oven 1 hour. If you prefer a lighter colored broth, brown bones 30 to 40 minutes.
   
3. Melt margarine in large stockpot over medium-high heat. Add vegetables and saute 5 minutes. Cover and cook 10 minutes more. Uncover, add wine and boil until evaporated. Add remaining ingredients, including browned bones. Bring to boil, reduce heat to simmer, cover and cook 5 hours. Strain broth, through cheesecloth if desired, and discard solids.
   
4. Cool to room temperature. Cover and refrigerate. Remove congealed fat from surface and discard. Pour into containers, cover and freeze. When defrosted, boil again before using.
   






Final Comments


24 calories & 1 gram fat for 1 cup.