Page 9 - One-Dish Meals

A Great Start

When you need dinner in a hurry, canned chicken and vegetable broth
make it easy, and all of the recipes in this book will taste delicious made
with broth right off your pantry shelves. But if you want a truly superla-
tive meal, nothing beats the flavor of homemade broth. And, it’s easy to
make. Start the broth on a day when you have time to let it simmer for
four hours. Be sure to plan your menu ahead to use the cooked chicken
in a soup, sandwich, or salad. Our recipes yield fairly large amounts,
which means you can freeze the broth in sturdy containers for up to
three months, and it will be on hand when you need it—almost as easy
as canned!

Homemade Chicken Broth
P R E P 10 minutes plus cooling C O O K 4 hours 30 minutes M A K E S 5–6 cups
1
In 6-quart saucepot, combine 1 chicken (3 to 3 ⁄2 pounds), includ-
ing neck (giblets reserved for another use), 2 carrots, peeled and cut into
2-inch pieces, 1 stalk celery, cut into 2-inch pieces, 1 medium onion, cut
into quarters, 5 parsley sprigs, 1 gar-
1
lic clove, ⁄2 teaspoon dried thyme,
1 ⁄2 bay leaf, and enough water to
cover (about 3 quarts); heat to boiling
over high heat. Skim foam from sur-
face. Reduce heat and simmer 1 hour,
turning chicken once and skimming.
Remove from heat; transfer chicken
to large bowl. When cool enough to
handle, remove skin and bones from
chicken. (Reserve chicken for another
use.) Return skin and bones to sauce-
pot and heat to boiling. Skim foam; re- Skimming chicken broth.
duce heat and simmer 3 hours. Strain
broth through colander into large bowl; discard solids. Strain again through
sieve into containers; cool. Cover and refrigerate to use within 3 days, or
freeze up to 4 months. To use, skim and discard fat from surface of broth.

E A C H C U P About 36 calories | 3 g protein | 4 g carbohydrate |
1 g total fat (1 g saturated) | 3 mg cholesterol | 91 mg sodium.

9