Homemade Chicken Broth
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This recipe makes 8 cups servings
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.)
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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