Easy Homemade Chicken Broth
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This recipe makes 6 1 cup (250 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 cup (250 mL) : about | - |
| cal | 40 |
| pro | 5 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 g |
| chol | 1 mg |
| sodium | 551 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| folate | 3 |
For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.
Ingredients
- 2 chicken thighs
- 2 chicken breasts
- 2 small carrots, coarsely chopped
- 2 rib celery, coarsely chopped
- 2 unpeeled onions, coarsely chopped
- 4 slices gingerroot
- 2 cloves garlic, smashed
- 8 fresh parsley sprigs
- 3/4 tsp salt
- 1/2 tsp black peppercorns
- 1 bay leaf
- 9 cups cold water
- 1 tbsp fish sauce
Preparation
In stockpot or Dutch oven, combine chicken thighs and breasts, carrots, celery, onions, ginger, garlic, parsley, salt, peppercorns and bay leaf. Pour in water and bring to boil; reduce heat and simmer, skimming off foam, until juices run clear when chicken is pierced, about 35 minutes.
Remove chicken; let cool enough to handle. Remove skin and bones; return bones to broth. Shred chicken and refrigerate in airtight container for another use. Cover and simmer broth over low heat for 30 minutes.
Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Skim off fat. Stir in fish sauce. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
Remove chicken; let cool enough to handle. Remove skin and bones; return bones to broth. Shred chicken and refrigerate in airtight container for another use. Cover and simmer broth over low heat for 30 minutes.
Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Skim off fat. Stir in fish sauce. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
Source : Canadian Living Magazine: April 2009
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