CHICKEN BROTH PROTEIN RECIPES
CHICKEN BROTH RECIPE | EATINGWELL
Use the leftovers of a roasted chicken dinner (after removing the meat) to make this easy chicken broth.
Provided by Ruth Cousineau
Categories Paleo Chicken Recipes
Total Time 2 hours 15 minutes
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 0.1 calories, SodiumContent 3 mg
CHICKEN BROTH RECIPE - NYT COOKING
Provided by Pierre Franey
Total Time 30 minutes
Yield About 4 1/2 cups
Number Of Ingredients 9
Steps:
- Pull off and discard most of the fatty portions of the chicken parts.
- Combine all the ingredients in a large saucepan or small kettle. Bring to a boil and let simmer 20 minutes. Strain. Skim off and discard the surface fat.
Nutrition Facts : @context http//schema.org, Calories 62, UnsaturatedFatContent 3 grams, CarbohydrateContent 1 gram, FatContent 5 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 1 gram, SodiumContent 175 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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From jamieoliver.com
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 368 calories per serving
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CHICKEN BROTH RECIPE: HOW TO MAKE IT - TASTE OF HOME
Whether you're making a chicken soup or just a broth to use in other dishes, this recipe makes a tasty base for most anything.
From tasteofhome.com
Reviews 4
Total Time 01 hours 55 minutes
Category Lunch
Calories 33 calories per serving
From tasteofhome.com
Reviews 4
Total Time 01 hours 55 minutes
Category Lunch
Calories 33 calories per serving
- In a stockpot, combine all the ingredients. Slowly bring to a boil over low heat. Cover and simmer 45-60 minutes or until the meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Chop chicken; set aside for soup or save for another use. , Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months.
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CHICKEN BROTH RECIPE | EATINGWELL
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