Easy Homemade Chicken Broth
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For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.
Servings: 6 cups (1.5 L)
Ingredients:
| Nutritional Info | |
| Per 1 cup (250 mL) : about | - |
| cal | 40 |
| pro | 5 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 1 mg |
| sodium | 551 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| folate | 3% |
Suggested Recipes
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2 chicken thighs
2 chicken breasts
2 small carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 small onions (unpeeled), coarsely chopped
4 slices gingerroot
2 cloves garlic, smashed
8 sprigs fresh parsley
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) black peppercorns
1 bay leaf
9 cups (2.25 L) cold water
1 tbsp (15 mL) 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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