Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We love using convenient, store-bought chicken broth, but making your own is easier than you think and the full flavor is worth the effort. In this recipe, we use economical chicken leg quarters and simmer the stock long enough to develop an ultra-rich taste. Plus, there's no added sodium in the recipe--just salt to your personal preference. If you have two stockpots or large Dutch ovens, consider making two batches and freezing one--you'll be happy you did.

Carolyn Malcoun
Source: EatingWell Soups Special Issue April 2016

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Recipe Summary test

total:
4 hrs 15 mins
Servings:
8

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken, carrot, celery, onion, parsley, thyme, bay leaf, garlic and peppercorns in a stockpot or large Dutch oven (10-quart capacity). Add water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Skim any foam and fat that rises to the surface. Simmer for 4 hours.

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  • Place a colander over a large bowl and strain the stock, pressing on the solids to release as much liquid as possible.

  • If not using immediately, cool the stock quickly by placing the bowl into a larger bowl of ice water. Once at room temperature, remove from the ice water, cover loosely and refrigerate overnight.

  • Use a spoon to remove the congealed fat from the surface of the chilled stock, then store in an airtight container (or containers).

Tips

Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.

Nutrition Facts

0 calories; protein 0g; carbohydrates 0g; dietary fiber 0g; soluble fiber 0g; insoluble fiber 0g; sugars 0g; monosaccharides 0g; disaccharides 0g; other carbs 0g; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; trans fatty acid 0g; cholesterol 0mg; water 591.9g; ash 0.6g; vitamin a iu 0IU; vitamin a re 0RE; vitamin a carotenoid 0RE; vitamin a retinol 0RE; vitamin a carotene 0mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0mg; niacin equivalents 0mg; vitamin b6 0mg; vitamin b12 0mcg; vitamin c 0mg; vitamin d iu 0IU; vitamin d mcg 0mcg; vitamin e alpha equivalents 0mg; vitamin e iu 0IU; vitamin e mg 0mg; folate 0mcg; vitamin k 0mcg; pantothenic acid 0mg; boron 24.7mg; calcium 17.8mg; copper 0.1mg; fluoride 480.5mg; iron 0mg; magnesium 5.9mg; manganese 0mg; phosphorus 0mg; potassium 5.9mg; selenium 0mcg; sodium 17.8mg; zinc 0mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0g; 180 stearic 0g; 161 palmitol 0g; 181 oleic 0g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0g; omega 6 fatty acid 0g; alanine 0g; arginine 0g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; alcohol 0g; caffeine 0mg; energy 0kcal; aspartic acid 0g; glutamic acid 0g; thiamin 0mg; riboflavin 0mg.
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/03/2013
What about the sodium? Whether or not you strain the carrots and other food items out you still have a sodium content from things such as carrots and chicken... My tip look into the sodium content of your food items you add before making this so you understand the sodium content you are really taking in. Pros: it looks like it makes a ton of stock and is reusable Cons: Sodium exists in so many items this is misleading. Read More