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Chicken Broth
1 Review
From the EatingWell Kitchen
Use the leftovers of a roasted chicken dinner (after removing the meat) to make this easy chicken broth.
- By: Ruth Cousineau EatingWell Recipe Contributor
Ingredients 48 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
- 2 roast chicken carcasses, meat removed
- 1 onion, quartered
- 1 carrot, quartered
- 1 stalk celery, quartered
- 6 cloves garlic, unpeeled
- 1 gallon water
- Several sprigs fresh parsley and thyme
- 1 teaspoon black peppercorns
- 1 teaspoon salt
Preparation
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Active
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Ready In
- Place carcasses in a large pot. Add onion, carrot, celery, garlic and water. Bring to a boil, skimming foam. Reduce heat to low and add herbs, peppercorns and salt; simmer gently, uncovered, for 2 hours. Strain through a fine sieve into a large bowl. (Discard solids.) Let cool slightly, then refrigerate until cold. Skim off fat.
- Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 6 months.
- Nutrition Note: Analysis note: After straining and skimming, broth has negligible calories and nutrients except sodium (120 mg per cup).
Reviews 1
March 08, 2013
By: BK
Super Easy. Super Good.
I make this all the time. It's so good. Everyone raves about my broth. It freezes well. I often make it with only 1 carcass because I'm trying to get my money's worth out of a rotisserie chicken.
BTW: If you're looking for a good chicken noodle soup to use this in, make Quick and Easy Chicken Noodle Soup from allrecipes, but make the noodles separately and add as needed.
Pros: Simple to make.
Cons: Takes two hours, but worth it.
