1.) Wash and chop all ingredients. Place them in a large pot and bring to a quick boil at a high heat. Once the water has begun to boil, reduce heat and simmer for at least an hour.
2.) Strain out your stock into a large bowl. This broth can be used as a base for making soups, gravies and more. Store it in the refrigerator in an air tight container for future use. Don’t waste the filtered vegetables. You can eat it just like that or toss it with some fat-burning salad creams or spread and enjoy.
© 2012 and Beyond. Dr. Ela Maris. TLN Fitness Services and TotalFatLossPlan.com
3.) This is the same way you make Chicken stock or broth. Use chicken legs and bones and boil. After it has boiled, add your vegetables and then follow the same method as above.
CALORIES PER SERVING: 20
PROTEIN: 0%
CARBS : 1%
FAT : 0%
