Chicken And Broth

The 8 servings represents 1/8 of a chicken plus maybe a cup of broth once
diluted. Using the two separately obviously lowers the nutrient amounts.
This homemade broth is at least as flavorful as the low sodium canned
stuff and a lot lower in sodium. You could also make your own version of
the fancier broths now available by adding a couple of cloves of garlic or
a tablespoon of Italian seasoning.

1 chicken
1 onion
2 carrot
1 cup celery
1/2 cup water

Slice veggies and place in bottom of crockpot. Put chicken on top, breast
side up. You can also use leg quarters, necks and backs or what ever is
cheap. Pour water over. Cook on low 8-9 hours. Remove chicken from pot and
let cool until easy to handle. Remove chicken from bones and cut up as
needed. Remove veggies from broth and throw away. Cool broth in
refrigerator and remove fat from top. Broth may mixed with equal amount of
water and used in any recipe calling for chicken broth. Both chicken and
broth may be frozen until needed.

Yield: 8 Servings

Per Serving: 49 Calories 6 g Protein 1 g Total Fat 0 g Saturated Fat 0 g
Polyunsaturated Fat 0 g Monounsaturated Fat 5 g Carbohydrates 1.3 g Fiber
43 mg Sodium 211 mg Potassium 17 mg Cholesterol Diabetic Exchanges 0
Starch 0 Fruit 0 Milk 0 Other Carbohydrates 0.5 Vegetable 1 Lean Meat 0
Very Lean Meat 0 Fat


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