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Poultry Stock

soups & stews

1 fresh parsley stem
1 bay leaf
1 fresh thyme sprig
3 pounds turkey
--or chicken necks and backs
2 celery stalks
2 carrots; peeled
2 small yellow onions
--root ends trimmed
--peel intact
--cut into halves
1 leek
--including green tops
--washed and sliced
salt; to taste

1. Place parsley stem, bay leaf and thyme sprig on small square of cheesecloth. Bring corners together and tie securely with string.

2. In a 4-quart stockpot, combine poultry, celery, carrots, onions, leek and bouquet garni. Add enough cold water to stockpot to cover ingredients. Cook over medium heat, uncovered, and bring slowly to a boil. Reduce heat as low as possible and simmer, uncovered, 2 1/2 to 3 hours. Add salt. Stir well.

3. Line large sieve or colander with cheesecloth and strain stock through it into large bowl. Let cool; cover and refrigerate until a layer of fat solidifies on top. With large spoon, lift or spoon off hardened fat and discard. If not using immediately, pour stock into tightly covered containers and refrigerate up to 3 days, or freeze up to 2 months.

Makes 8 cups. Preparation time: 20 minutes. Cooking time: 3 hours 15 minutes.

Per serving: About 30 cal, 2 g pro, 3 g car, 1 g fat, 30% cal from fat, 0 mg chol, 47 mg sod, 0 mg fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 8 servings

Preparation Time: 0:00

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