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Chicken Broth

September 1997

Your rating: None Average: 5 (1 vote)

Use the leftovers of a roasted chicken dinner (after removing the meat) to make this easy chicken broth.


Chicken Broth Recipe

Makes: About 3 quarts

Active Time:

Total Time:

Nutrition Profile

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Ingredients

  • 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

  1. 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.

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 6 months.

Nutrition

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Nutrition Note: Analysis note: After straining and skimming, broth has negligible calories and nutrients except sodium (120 mg per cup).


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Chicken
Preparation/ Technique
Braise/Stew
Meal/Course
Dinner

Publication
September 1997

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