Quick Chicken Stock
makes about 2 quarts
1 pound boneless, skinless chicken breast, cubed
1 teaspoon olive oil
2 1/2 quarts water
2 ribs celery, with leaves, halved
4 large onions, with skins, quartered
4 medium carrots, halved
1 small turnip, quartered
2 bay leaves
6 cloves garlic
8 black peppercorns
10 fresh, or 2 teaspoons dried, sage leaves
1 sprig thyme
1. Saut� chicken in oil in large saucepan until well-browned, about 10 minutes. Add remaining ingredients and heat to
boiling; reduce heat and simmer, covered, 1 hour, skimming any foam from surface.
2. Strain stock through double layer of cheesecloth, discarding meat and vegetables. Cool before refrigerating. Remove
congealed fat from surface of stock.
Per Serving:
Net Carbohydrate (gm): 1.2
Calories: 15
Fat (gm): 0.7
Saturated fat (gm): 0.1
Cholesterol (mg): 3.1
Sodium (mg): 6
Protein (gm): 1.3
Carbohydrate (gm): 1.2