Low-calorie and low-fat chicken bouillon

Some of you will think that there is no such thing as bouillon. Real bouillon should be boiled with two kinds of fat meats so you can see floated oil. My recipe, however, is for people who want to lose a few pounds or for any reason must use easily digestible diet or low-fat diet. I cooked this dietary chicken bouillon with chicken breast, and a large amount of vegetables. I simmer it for about three hours to have the best taste and I can honestly say it was worth it.


  • 3 chicken breasts
  • 6 medium-sized carrots
  • 3 medium size parsley
  • one onion
  • leek
  • half a large celery
  • 3 bay leaves
  • a few grains of pepper and allspice
  • salt


Put chicken into cold water on medium heat. Leave it for about half an hour. The water should be hot but do not boiling. You can periodically pour cold water into it so you can avoid boiling. At the top you will see the so-called scum, just take it out with sieve. In meantime you boil chicken burn whole onion using fire or electric heat. Just leave it so skin will get black - this will give taste and colour to the soup. Then add all the vegetables, bay leaves, peppers and allspice. Reduce the heat and cook at least about 2.5 hours. Remember to still not bring the bullion to a boil. At the end of season to taste with salt.

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