Homemade Chicken Broth

Author: Canadian Living

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

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: March 2008

Ingredients

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

Method

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.)

Nutritional facts 250 mL : about

  • Sodium 175 mg
  • Protein 5 g
  • Calories 39.0
  • Total fat 1 g
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • 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
Share X
Food

Homemade Chicken Broth

Login