Homemade Chicken Broth
This homemade chicken broth can be made while boiling chicken, two for one! It's perfect to use for soups and more.
Equipment
- Large Pot (lid optional)
- Strainer
- Large Bowl
Ingredients
- 1 chicken (whole)
- water (1 qt for each 1 lb of chicken)
- salt (1 tbsp for each 1 lb of chicken)
- peppercorn
- 1 onion large, diced
- 2 carrots large, diced
- 5 celery stalk large, diced
- 3 bay leaf dried
- 1 garlic clove whole
Instructions
- Follow the Boiled Chicken recipe as your first step.
- After boiling your chicken, debone after cooling, and place the bones back into the liquid.
- Bring the chicken bones and aromatic vegetables at a boil, cut the heat to a low simmer.
- Let this reduce slowly, over the course of half an hour or longer.
- Once the desired richness is reached, allow to cool slightly.
- Strain the chicken broth into a separate container. Discard the bones (don't give to pets) and spent vegetables.
- Before storing it in the refrigerator or freezer, allow it to cool as much as possible.
Notes
Drink this by itself when you need a hug.
For a quick soup: Add a short pasta, roasted vegetables, cooked beans, a few pieces of pulled chicken. Top with apple cider vinegar dressed greens & herbs with an olive oil drizzle.
Nutrition
Calories: 54kcalCarbohydrates: 8gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 1770mgPotassium: 239mgFiber: 1gSugar: 5gVitamin A: 5132IUVitamin C: 4mgCalcium: 39mgIron: 1mg
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