Chicken Broth
Yield
6 servingsPrep
15 minCook
4 hrsReady
5 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken
backs, necks, and/or wings |
*
|
| 8 | cups |
water
|
|
| 2 | small |
onions
quartered |
|
| 1 | cup |
celery
coarsely chopped with leaves |
|
| ½ | cup |
carrots
sliced |
|
| 2 | teaspoons |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken
backs, necks, and/or wings |
*
|
| 1.9 | l |
water
|
|
| 2 | small |
onions
quartered |
|
| 237 | ml |
celery
coarsely chopped with leaves |
|
| 118 | ml |
carrots
sliced |
|
| 1E+1 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | 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.
