Light and Easy Stock
Ingredients
- 8 cups fat-free canned chicken broth
- 4 cups water
- 1 cup dry white wine (optional)
- 1 bay leaf
- 3 sprigs each parsley, thyme, sage and rosemary
- 1 cup coarsely chopped celery, with leaves
- 1 cup coarsely chopped onions
- 1 large carrot, peeled and coarsely chopped
- 1 teaspoon black peppercorns
- Salt to taste
Directions
Pour broth, water and wine into a large non-reactive pot. Add herbs, vegetables and peppercorns. Bring to a boil. Simmer uncovered, for 45 minutes. Strain through a fine strainer. Season with salt to taste. Makes about 12 cups.
Nutrients per Serving:
Not applicable