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Chicken Stock


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Whenever I cook a chicken I make stock from the leftovers. Once I've removed the fat from this I keep it in the fridge (or freeze it in flexible cupcake molds) and use it to stir fry vegetables with/add to sauces instead of oils... it really works. My current favourite use is a steak sauce made from mushrooms and onion fried with the stock, a teaspoon of balsamic vinegar, and a tablespoon of reduced fat greek yoghurt... it's great!

- Submitted by HERJ18 2/10/2013 in Cooking | 1 Comments
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JORDEE54 2/17/2013 1:30:00 PM

    I always cook with an open can of fat free reduced sodium chicken broth near the stove. I start off with cooking spray in a non stick pan, then add broth as necessary to prevent sticking and create extra steam to speed cooking along.

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