CHICKEN BROTH SUBSTITUTE RECIPES

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MOCK CHICKEN STOCK OR BROTH RECIPE - FOOD.COM



Mock Chicken Stock or Broth Recipe - Food.com image

Make and share this Mock Chicken Stock recipe from Food.com.

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 8 Cups, 8 serving(s)

Number Of Ingredients 10

14 cups water
7 cups onions, chopped
4 cups celery, chopped
4 cups carrots, peeled and chopped
2 heads garlic, broken apart and smashed with the broad side of a knife
5 bay leaves
1 1/2 teaspoons dried thyme
1 1/2 teaspoons turmeric
1/2 teaspoon salt
1/2 bunch fresh parsley

Steps:

  • Put the water into a large stockpot on high heat.
  • Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
  • Bring to a boil and cook uncovered for 15 minutes.
  • Cover the pot, reduce heat to low, and simmer for one hour.
  • Set aside to cool and then strain.
  • Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.

Nutrition Facts : Calories 115.3, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 242.6, CarbohydrateContent 26.7, FiberContent 5, SugarContent 9.6, ProteinContent 3.4

HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT



Homemade Chicken Broth Recipe: How to Make It image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 02 hours 40 minutes

Prep Time 10 minutes

Cook Time 02 hours 30 minutes

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 25 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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