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| Happy Diabetic Chef Roasted Chicken Stock Makes about 2 � Quarts 2 � to 3 lbs. chicken or turkey 2 onions, unpeeled and quartered 1 T olive oil 4 � quarts of cold water 2-3 carrots, roughly chopped 2-3 celery stalks with leaves roughly chopped � t dried thyme 10 peppercorns crushed Combine the chicken, onions, olive oil, in a large stock pot until the onions are golden. Cook over medium heat, stirring occasionally. Add the water and stir well. Bring to a boil and skin off any impurities as they rise to the top of the pot. Add all the other items and simmer for 2-3 hours. Carefully strain. When cold skim off the fat layer that forms on top. VARITIONS: Robert�s Jewish Penicillin Add diced Chicken Celery, diced onions and Carrots and cook until tender. Add cooked Motzo Balls. Robert�s Mushroom Chowder Add Saut�ed fresh mushrooms, cooked wild rice and mixed vegetables and diced chicken. Robert�s Minestrone: Add frozen Italian mixed vegetables, chopped roma tomatoes and diced chic |
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