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Homemade Chicken Broth

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  2 Hours 35 Minutes
  2 quarts
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.
RECIPE 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
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: bette, GA Reviewed: 01/19/2010
THIS IS A DELICOUS CHICKEN SOUP AND HAVE MADE IT MANY TIMES AND ALWAYS GET RAVES ABOUT IT.
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