Another suggestion and a sort-of recipe
04/26/05 02:55 PM
One of my cookbooks, "Eating Well Is The Best Revenge" by Marian Burros, recommends using frozen stock/broth rather than canned or packaged ones. She claims the frozen ones taste better. I don't know if you can find fat-free frozen broths, but it might be worth a look.
One of my other cookbooks, "Shape Up America" by Ceil Dyer, gives a recipe for punching up store-bought chicken broth:
Quick Chicken Stock
2 eight ounce cans condensed chicken broth
2 cups water
1 cup dry white wine
1 small onion, peeled and sliced
Several springs parsley
A few mushroom stems, trimmed and chopped
1 small bay leaf
1/4 teaspoon thyme
Combine ingredients in a heavy saucepan and bring to a boil. Lower heat and simmer gently for about 30 minutes. Strain before using.
Makes about 3 cups of stock (about 40 calories per cup).
If you use uncondensed broth for this recipe, I imagine you would just leave out the water.
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