Homemade Chicken Broth
Good broth is the key to great chicken soup. Use this right away or freeze it to have on hand.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1 cup | - |
| 250 mL : about | - |
| cal | 39 |
| pro | 5 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 1 mg |
| sodium | 175 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| folate | 2% |
-
1 stewing hen (or 3 lb/1.5 kg chicken)
3 small carrots (unpeeled), coarsely chopped
3 small onions (unpeeled), coarsely chopped
3 stalks celery, coarsely chopped
1 cup (250 mL) sliced mushrooms (stems and/or caps)
3 cloves garlic, smashed
10 sprigs fresh parsley
1/2 tsp (2 mL) each salt and black_peppercorns
2 bay leaves
8 cups (2 L) 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.)
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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