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Court Bouillon

This broth, full of vegetable flavor, works well to make soups and stews or as a poaching liquid for fish and chicken.

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2.0 by 1 people
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  • Makes: 8 servings
  • Start to Finish: 1 hr 15 mins

Court Bouillon

2.0 by 1 people
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Directions

  1. Slice carrots, celery, and onion. In a 4-quart Dutch oven combine vegetables, wine or vinegar, lemon, bay leaf, peppers, 8 cups water, and 2 teaspoons salt. Bring to boiling. Reduce heat. Cover; simmer for 30 minutes.
  2. Strain broth through cheesecloth. Use as directed in recipe. Store unused broth in the refrigerator for three days or in the freezer for up to 6 months. Makes 8 cups. (Makes 7-1/4 cups if vinegar is substituted for wine.)
  3. Nutriton facts are provided per cup of broth.

Nutrition Facts (Court Bouillon)

  • Per serving:
  • 0 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 588 mg sodium,
  • 0 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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