Post by April B. on Feb 10, 2003 10:47:04 GMT -6
Lemon Chicken Bouillon
Serves 9
34 calories per serving
3 lb's chicken wing and or backs
12 c. cold water
1 med. Onion, chopped
3 stalks celery, sliced
6 parsley sprigs
4 peppercorns
1 bay leaf
1 tsp. Poultry seasoning
1 lemon, cut in cartwheels
1 tsp. Salt and potassium chloride mixture (product with half the sodium of table salt)
Combine all ingredients except lemon and salt into a saucepan; bring to a boil.
Reduce heat. With cover slightly ajar, simmer 2 hours. (After 2 hours I like to remove the chicken parts let cool a little and debone them. Then I place them back into broth)
Add lemon and salt mixture during last 15 minutes of cooking time.
Strain bouillon, discard solids. And chill.
Remove solidified fat from surface; heat to boiling to serve.
Note: you can use base for other soups or other low-sodium cooking. ;D
Serves 9
34 calories per serving
3 lb's chicken wing and or backs
12 c. cold water
1 med. Onion, chopped
3 stalks celery, sliced
6 parsley sprigs
4 peppercorns
1 bay leaf
1 tsp. Poultry seasoning
1 lemon, cut in cartwheels
1 tsp. Salt and potassium chloride mixture (product with half the sodium of table salt)
Combine all ingredients except lemon and salt into a saucepan; bring to a boil.
Reduce heat. With cover slightly ajar, simmer 2 hours. (After 2 hours I like to remove the chicken parts let cool a little and debone them. Then I place them back into broth)
Add lemon and salt mixture during last 15 minutes of cooking time.
Strain bouillon, discard solids. And chill.
Remove solidified fat from surface; heat to boiling to serve.
Note: you can use base for other soups or other low-sodium cooking. ;D