Easy Homemade Chicken Broth

Author: Canadian Living

For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: April 2009

Ingredients

  • 2 chicken thighs
  • 2 chicken breasts
  • 2 small carrots coarsely chopped
  • 2 rib celery coarsely chopped
  • 2 onions coarsely chopped
  • 4 gingerroot
  • 2 cloves garlic smashed
  • 8 fresh parsley sprigs
  • 3/4 teaspoons salt
  • 1/2 teaspoon black peppercorn
  • 1 bay leaf
  • 9 cups cold water
  • 1 tablespoon fish sauce

Method

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.)

Nutritional facts Per 1 cup (250 mL) : about

  • Sodium 551 mg
  • Protein 5 g
  • Calories 40.0
  • Total fat 1 g
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Homemade Chicken Broth

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