Recipe for Stock, Light and Easy

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Yield:

Ingredients:

Amount	Ingredient
8 cup	fat-free canned chicken broth
4 cup	water
1 cup	dry white wine optional
1 x	bay leaf
3 sprg	parsley
3 sprg	thyme
3 sprg	sage
3 sprg	rosemary
1 cup	coarsely chopped celery with leaves
1 cup	coarsely chopped onions
1 lrg	carrot peeled
	and coarsely chopped
1 tsp	black peppercorns

Instructions:

Instructions: 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. 40cals per half-cup, 0.5g fat.

in

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