By far lower in fat, chicken stock is being used almost in every recipe requiring stock.

~ Ingredients ~
1 chicken (or any fowl or rabbit available)
1 l water
1 celery sprig
1 parsley sprig
2 small carrots
1 onion
2 Cardamon seeds
2 Mastic pieces
salt & pepper to taste

Wash poultry very well inside and out with rough salt then scrub with flour inside and out, stressing on wrinkled areas near legs and wings. Rinse well.
In a deep pan, put enough water to cover bird. Place on medium heat and bring to boil. Place bird in boiling water and leave to cook half covered, scooping foam as soon as it forms.
Meanwhile, wash vegetables and dice. Add to bird except celery and parsley. When bird is nearly done, add celery, parsley, cardamon, mastic and pepper. Season with salt when bird is completely done.
Remove bird from stock and drain liquid from vegetables. Use bird and vegetables as desired. Use stock as directed in recipes.
Yields 4 cups.

PS: To reduce fat, skin chicken before using.

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Chicken Stock/Broth
Last Updated May 21, 1998