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Homemade Chicken Broth

By The Canadian Living Test Kitchen

Tested till perfect

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Homemade Chicken Broth

This recipe makes 8 cups servings

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Nutritional Info

Per 1 cup -
250 mL : about -
cal 39
pro 5 g
total fat 1 g
sat. fat 0
carb 1 g
fibre 0 g
chol 1 mg
sodium 175 mg
% RDI: -
calcium 1
iron 4
folate 2

Good broth is the key to great chicken soup. Use this right away or freeze it to have on hand.

Ingredients

  • 1 stewing hen, (or 3 lb/1.5 kg chicken)
  • 3 small carrots, (unpeeled) coarsely chopped
  • 3 small onions, (unpeeled) coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 1 cup sliced mushrooms, (stems and/or caps)
  • 3 cloves garlic, smashed
  • 10 fresh parsley sprigs
  • 1/2 tsp salt
  • 1/2 tsp black peppercorns
  • 2 bay leaves
  • 8 cups cold water

Preparation

In large stockpot or slow cooker, combine hen, carrots, onions, celery, mushrooms, garlic, parsley, salt, peppercorns and bay leaves; pour in water. Cover and cook over low heat on stove top for 4 hours or on low in slow cooker for 8 to 10 hours.

Discard hen. Strain broth through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)

Source : Canadian Living Magazine: March 2008

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