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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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I would rather not use chicken to make stock for soups, but I haven't been able to find another way to make a tasty lower-sodium soup. I got this recipe from The Headache Prevention Cookbook but decreased the amount of salt significantly since sodium is supposed to be really bad for people with headaches, and people in general, according to Joel Fuhrman, M.D., author of Eat To Live. Ingredients:
4 lbs chicken, cut up |
6 large carrots |
2 medium leeks |
2 1/2 quarts cold water |
1/4 teaspoon salt |
1/2 tablespoon ground pepper |
Directions:
1. Combine all ingredients in a large pot.
2. Bring to a boil, skimming off any foam.
3. Reduce heat to low, cover partially, and simmer for two hours.
4. Cool in an ice bath to room temperature.
5. Strain into a large bowl.
6. Discard vegetables.
7. Remove white chicken meat and save for another use, if desired.
8. Refrigerate stock overnight or until fat congeals.
9. Skim off and discard fat.
10. Use the entire batch to make soup or freeze in ice-cube trays for up to three months.
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