*  Exported from  MasterCook  *
                            Lowfat Chicken Stock
 Recipe By     : Diane Mott Davidson, Killer Pancakes
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Carrots                          Chicken
                 Onions                           Recipes From Mysteries
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12 1/3  cups          canned chicken broth -- 2-49 1/2 oz. cans
    1      large         onion -- chopped
    1                    carrot -- chopped
    3      to 3 1/2 lbs  chicken legs and thighs, skinned -- fat removed
   12 3/4  cups          water -- 2 cans
    1      stalk         celery, with leaves
    2                    bay leaves
    1      teaspoon      dried thyme
 Discard fat from the top of the can of chicken broth. Heat a very large
 stockpot. (If you do not have a very large stockpot, you can divide the
 ingredients and make the stock in two stockpots.) Remove from the heat and
 spray twice with vegetable oil spray. Toss in the onion and carrot, lower
 the heat and cover the opt. Cook, stirring frequently, over Medium-High, add
 the chicken and cook until the chicken flesh is browned on both sides, about
 5 minutes.=20
 Pour in the chicken broth an water. Add the celery and bay leaves, and bring
 to a boi. Boil for 5 minutes. As foam accumulates, skim it off and discard.
 Lower the heat to simmer and add the thyme. Simmer, covered for 2 hours. Add
 water as necessary to keep the chicken covered with liquid.=20
 Remove the pot from the heat. Remove the chicken and allow to cool, then
 pick the meat from the bones and reserve for another use. Strain the stock
 and discard the vegetables and bay leaves. Cool to room temperature. Cover
 and refrigerate overnight. Lift any congealed fat from the stock and
 discard. Stor for 2-3 days in the refrigerator or freeze for longer storage.=
 Makes 20-24 cups.=20
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 NOTES : MC formatting and posted by bobbi744@sojourn.com