6 pounds whole chicken legs
8 1/2 cups water
4 cups carrot juice
1 cup low-sodium tomato-vegetable juice
2 large onions, unpeeled, halved
2 large carrots, thickly sliced
1 large leek, thinly sliced
2 stalks celery, thinly sliced
8 cloves garlic, unpeeled
3/4 teaspoon rosemary
3/4 teaspoon thyme
10 sprigs of parsley
2 bay leaves
1 Preheat the oven to 450°F. Spread the chicken in a roasting pan and roast until browned and crisp, about 30 minutes.
2 Transfer the chicken to a large stockpot. Pour off all the fat from the roasting pan and add ½ cup of water to the pan, scraping up any browned bits. Add these juices to the stockpot with the chicken.
3 Add the remaining 8 cups water, carrot juice and mixed vegetable juice, and bring to a boil over high heat, skimming off any foam as it rises to the surface. Continue skimming until no foam remains.
4 Add the onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves. Return to a boil, continuing to skim any foam that rises. Reduce the heat to low and simmer until the broth is rich and flavorful, about 2 hours.
5 Strain and discard the solids. Refrigerate and remove the fat that solidifies on the surface. Refrigerate for up to 3 days or freeze for longer storage. Makes about 7 cups
|PER 1/2 CUP: 56 CALORIES, 2.5G TOTAL FAT (0.6G SATURATED), 3MG CHOLESTEROL, 1G DIETARY FIBER, 7G CARBOHYDRATE, 1G PROTEIN, 46MG SODIUM. GOOD SOURCE OF: BETA CAROTENE|
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.