- skim fat. Or cool stock, then refrigerate 8 hours or overnight;
- remove fat from surface before using. (Stock may be refrigerated up
- to 3 days or frozen 4-6 months.) Yield: about 2 quarts.
Nutritional Facts: 1 cup equals 33 calories, trace fat (trace saturated fat), 1 mg cholesterol, 89 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.