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The Recipe Instructions |
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Ingredients
2 lb chicken bones, back and neck
1 water, to cover
1 celery stalk
1 onion, quartered
1 bay leaf
1 carrot
Directions
In a large stockpot combine chicken bones, back, and neck and the water.
Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-1/2 hours.
Strain.
Makes 4 to 6 cups.
Note: To remove fat, allow stock to chill for 2 hours. Fat will separate
and rise to the top. Scoop fat off with spoon and discard. Remaining stock
may be used in recipes calling for defatted chicken stock.
NOTES : This healthy chicken stock, even better than Mom used to make, can
be refrigerated, covered, for up to six days and frozen for up to two
months. Recipe by: the California Culinary Academy
Servings: 16
Diet Healthy Chicken Stock Recipe brought to you by Diet Recipes To-Go
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Lycopene foods (includes apricots, papaya and sweet gourd) The phytochemical lycopene is a simple compound used to color foods and one of the carotenid family of phytochemicals. Lycopene is responsible for the dark red hue of some natural foods. Fortunately, unlike numerous other nutrients, it not only survives being cooked, but is really strengthened by cooking. . Its most important nutritional contribution is that it is an antioxidant and seems to be an asset in the fight to lower the probabilty of contracting cancer. Lycopene is the most efficacious carotenoid quencher of singlet oxygen, which is associated with skin aging. It is also thought to prevent the growth of diseases affecting arterial blood vessels. |
