Easy Homemade Chicken Broth
By The Canadian Living Test Kitchen
src : /data/www/vhosts/ncmdev.transcontinentalmedia.com/html/business/
width : 0
height : 0
dst : /data/www/vhosts/ncm-frontends/html/canadianliving.com/
This recipe makes 6 1 cup (250 mL) servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per 1 cup (250 mL) : about |
- |
|
cal |
4040 cal |
|
pro |
5 g5g pro |
|
total fat |
1 g1g total fat |
|
sat. fat |
00 sat. fat |
|
carb |
1 g1g carb |
|
fibre |
0 g0g fibre |
|
chol |
1 mg1mg chol |
|
sodium |
551 mg551mg sodium |
|
% RDI: |
- |
|
calcium |
11 calcium |
|
iron |
44 iron |
|
folate |
33 folate |
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 2chicken thighchicken thighs
- 2 chicken breasts 2 2chicken breastchicken breasts
- 2 small carrots , coarsely chopped2 2small carrots, coarsely chopped
- 2 rib celery , coarsely chopped2 2rib celery, coarsely chopped
- 2 unpeeled onions , coarsely chopped2 2unpeeled oniononions, coarsely chopped
- 4 slices gingerroot 4 4slices gingerroot
- 2 cloves garlic , smashed2 2cloves garlic, smashed
- 8 fresh parsley sprigs 8 8fresh parsley sprigfresh parsley sprigs
- 3/4 tsp salt 3/4 3/4tsp tspsalt
- 1/2 tsp black peppercorns 1/2 1/2tsp tspblack peppercornblack peppercorns
- 1 bay leaf 1 1bay leafbay leaves
- 9 cups cold water 9 9cups cupscold water
- 1 tbsp fish sauce 1 1tbsp tbspfish 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.)
Source : Canadian Living Magazine: April 2009