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.
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
- One 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
Combine the chicken, celery, carrots, onion, garlic, parsley, thyme, salt and water in a large stockpot and bring to a boil over medium-high heat. Reduce the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
0 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 0mg sodium; 0g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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