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Chicken Broth

Source: Cooking at a Glance - Chicken
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Active Time:  5 Minutes
Total Time:  2 Hours 5 Minutes
  Makes about 10 cups broth and 5 cups meat (Serves 10)
One of the advantages of cutting up a whole chicken yourself is putting the leftover bony pieces to use in homemade chicken broth. Or purchase backs, necks, and wings from your supermarket.
7 pounds chicken wings and thighs (from 6 chickens)
6 stalks celery with leaves, cut up
4 carrots, cut up
2 large onions, cut up
4 sprigs parsley
2 teaspoons salt
1 teaspoon dried thyme, sage, or basil, crushed
1/2 teaspoon pepper
4 bay leaves
12 cups cold water
Combine all the ingredients in a very large stock pot. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove chicken pieces.

Pour broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard vegetables and seasonings. If using the broth while hot, skim fat. (Or chill the broth and lift off fat.)

If desired, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Store broth and reserved meat, if any, in separate covered containers, and refrigerate.

DO-AHEAD TIP: Broth can be made and refrigerated up to 3 days ahead, or frozen for up to 6 months.

Serving size = 1 cup broth and meat

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 10 cups broth and 5 cups meat (Serves 10)
Calories: 485
Fat. Total: 33g
Fiber: 2g
Carbohydrates, Total: 7g
Sodium: 655mg
% Cal. from Fat: 61%
Cholesterol: 171mg
Protein: 38g
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