Search
by Ingredient

Rich Chicken Broth

StarStarStarStarHalf star

Submitted by Jacksun52002

YIELD

12 cups

PREP

30 min

COOK

4 hrs

READY

1 days

Ingredients

2 2
TBLS TBLS BUTTER *
1 1
MEDIUM MEDIUM ONIONS
chopped
3 3
SPRIGS SPRIGS PARSLEY LEAVES *
2 2
MEDIUM MEDIUM LEEKS *
¼ 1.3
TEASPOON ML THYME
dried *
¼ 1.3
TEASPOON ML PEPPERCORNS
whole
1 1
EACH EACH BAY LEAVES *
1 1
LARGE LARGE CARROTS
sliced thin *
1 1
PINCH PINCH MARJORAM
dried *
1 1
STALK STALK CELERY
with leaves, chopped *
4 4
QUARTS QUARTS WATER *
1 1
X X SALT
to taste *
5 2.3
POUNDS KG CHICKEN BACKS
necks & wings *

Directions

Melt the butter in a large (8-10 Quart) kettle over medium heat. Add the onion, leeks, carrot and celery.

Cook, stirring often, until the onions are soft but not browned.

Add the chicken pieces, parsley, thyme, peppercorns, bay leaf, marjoram and water.

Slowly bring to a boil. Reduce heat. Cover.

Simmer until the broth develops a rich flavor (3½-4 hours). Strain.

Discard the solids. Return to the kettle. Boil gently, uncovered, until reduced to the final quantity (30-60 minutes).

Taste. Season with salt to taste. Refrigerate overnight.

Skim off and discard fat. Use within 3 days.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 11 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 3%
Calcium 1% 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, Sodium-Free, Low Sodium
 
More health news

Email this recipe