HOMEMADE CHICKEN BROTH NUTRITION RECIPES

HOMEMADE CHICKEN BROTH RECIPE | EATINGWELL

Homemade Chicken Broth Recipe | EatingWell image

Nothing soothes, nourishes and comforts like homemade chicken broth. Canned broth is a handy standby for quick soups, but homemade delivers maximum flavor while contributing minimal calories.

Provided by Natalie Danford

Categories Healthy French Soup and Stew Recipes

Total Time 2 hours 35 minutes

Number Of Ingredients 9

Ingredients

1 3-pound chicken, (or use parts, such as wings and backs)
4 stalks celery, (with leaves), trimmed and cut into 2-inch pieces
4 medium carrots, peeled and cut into 2-inch pieces
1 medium onion, peeled and quartered
6 cloves garlic, peeled
1 small bunch fresh parsley, washed
6 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon kosher salt, or to taste
4 quarts cold water

Steps:

Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible. Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.

Nutrition Facts : SodiumContent 14.2 mg

HOMEMADE CHICKEN BROTH RECIPE - WEBMD

Homemade Chicken Broth Recipe - WebMD image

Nothing soothes, nourishes and comforts like homemade chicken broth. Canned broth is a handy standby for quick soups, but homemade delivers maximum flavor while contributing minimal calories.

Provided by WEBMD.COM

Total Time 2 hours ,30 minutes

Prep Time 35 minutes

Yield 2 quarts

Number Of Ingredients 9

Ingredients

1 3-pound chicken
4 stalks celery, (with leaves)
4 medium carrots
1 medium onion
6 cloves garlic
1 small bunch fresh parsley
6 sprigs fresh thyme
1 teaspoon kosher salt
4 quarts cold water

Steps:

Combine chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is falling apart, about 2 hours. Skim the foam from the surface as it builds up.
Strain the broth through a large sieve or colander into a large bowl. Use a wooden spoon to press on the solids to extract as much of the broth as possible.
Divide the broth among several shallow containers so it will cool quickly. Cover loosely and refrigerate overnight. Use a spoon to remove the fat that congeals on the surface.

Nutrition Facts : Calories 0 calories, FatContent 0 g, CholesterolContent 0 g, CarbohydrateContent 0 g, ProteinContent 0 g, SodiumContent 0 g, SugarContent 0 g

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