Chicken Broth
Ingredients
The broth
-
1
whole (4 to 5 pound)
raw chicken cut into pieces and giblets removed
-
12
cups
cold water
-
1
medium
onion peeled and halved
-
1
large
carrot peeled and coarsely chopped
-
1
rib
celery coarsely chopped
-
1
tablespoon
salt
The sachet
-
6
stems
fresh parsley
-
1
sprig
fresh thyme
-
2
cloves
garlic
-
1
leaf
bay
-
1
teaspoon
whole black peppercorns
Instructions
- In a Dutch oven or large stock pot, add the chicken and cold water to cover.
- Bring to a boil over medium-high heat, then reduce heat to low and skim the foam off the top.
- Add onion, carrot, celery, and salt to the pot.
- If desired, tie the herbs and spices into a sachet or add them directly to the pot.
- Simmer gently for at least 1 hour, or up to 5 hours, skimming occasionally.
- After 1 hour, remove the chicken breasts to prevent drying out.
- Remove the chicken from the pot and separate the meat from the skin and bones.
- Strain the broth through a fine-mesh sieve or cheesecloth.
- Chill the broth overnight in the refrigerator, then scrape off the fat and discard.
- Divide the broth into freezer-safe containers and freeze, or refrigerate and use within 4 days.
Nutrition Facts (estimated)
Servings
8 cups
Calories
13
Total fat
1g
Total carbohydrates
3g
Total protein
1g
Sodium
884mg
Cholesterol
1mg
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