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Chicken Broth

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Submitted by casey11

YIELD

6 servings

PREP

15 min

COOK

4 hrs

READY

5 hrs

Ingredients

2 2
EACH EACH CHICKEN
backs, necks, and/or wings *
8 1.9
CUPS L WATER
2 2
SMALL SMALL ONIONS
quartered
1 237
CUP ML CELERY
coarsely chopped with leaves
½ 118
CUP ML CARROTS
sliced
2 1E+1
TEASPOONS ML PARSLEY LEAVES
fresh, chopped
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML SALT

Directions

In 5-quart Dutch oven, combine chicken and water.

Bring to a boil.

Reduce heat; simmer partially covered 30 minutes.

Skim off any scum that rises to surface.

Add remaining ingredients except ½ teaspoon salt; simmer partially covered an additional 4 hours.

Remove bones; strain broth.

Stir in ½ teaspoon salt.

Cool uncovered in refrigerator.

Cover; store in refrigerator or freezer.

Skim fat from broth before using in recipe.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 553g (19.5 oz)
Amount per Serving
Calories 24 5% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 936mg 39%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 1g
Vitamin A 55% Vitamin C 9%
Calcium 4% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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