Low-Fat Chicken Broth

• carcass of a baked chicken or chicken parts
• 1 onion, diced or sliced
• 2 carrots, cut in chunks
• 2 stalks celery, cut in chunks
• 1 bay leaf
• 2 or 3 sprigs parsley
• 1/4 tsp. thyme
• 1/4 tsp. sage
• 4 or 5 peppercorns
• 1 or 2 cloves garlic
• 1/4 tsp. savory

1. In a large kettle, combine all ingredients.
2. Cover with water and bring to a boil.
3. Reduce heat and simmer for 1 1/2 hours. Remove chicken and remove meat from bones.
4. Discard the vegetables.
5. Strain the broth and refrigerate stock overnight. The fat will rise to the top.
6. Skim off fat.
7. Use the broth and meat for soup or freeze broth in ice cube trays.
8. Store in plastic Ziploc bags in freezer.
9. Use cubes as needed to saute in place of oil or to add as needed to soups, stews, etc.

carcass, onion, carrots, stalks celery, bay leaf, parsley, thyme, sage, peppercorns, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470676 (may not work)