Best Onion Free Chicken Broth Recipes

CHICKEN BROTH

Chicken Broth image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 3h15m

Yield about 3 quarts

Number Of Ingredients 8

Ingredients

1 (3 1/2 to 4 pound) whole chicken
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks celery, washed and cut in thirds
1 head garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns

Steps:

To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.

HOMEMADE CHICKEN BROTH

Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

Ingredients

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

MAUREEN'S CHICKEN BROTH WITH VERY LOW SODIUM

Maureen's Chicken Broth With Very Low Sodium image

Entered for safe-keeping. This recipe is the cornerstone of many of Donald Gazzaniga's recipes in his "No-Salt, Lowest Sodium" cookbooks. For a recovering heart patient or someone with congestive heart failure, salt is everywhere, so extreme measures may be needed. Drinking water in many municipalities may be loaded with salt, and many bottled waters also have a lot of salt, so it is important to read labels and call your local water department for answers. MDM switched to Deer Park bottled water due to its good taste but very low sodium. This recipe uses Recipe #334780 to keep the sodium low while preserving taste.

Provided by KateL

Categories Stocks

Time 3h5m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs fryer chickens, whole
4 quarts no-sodium bottled water, such as Deer Park
2 medium celery ribs, cut into 1-inch pieces
1 large onion, quartered
2 garlic cloves, minced
2 bay leaves
2 medium carrots, cut into 1-inch pieces
8 black peppercorns
2 teaspoons salt-free potassium-free salt substitute (preferably Don's Flavor Enhancer With Very Low Sodium #334780)

Steps:

Wash the chicken, put it into a large stockpot, and cover with the water.
Bring all the ingredients to a boil over moderate heat.
Lower the heat to a constant simmer and skim the fat and scum that rise to the top of the water. Continue to simmer (do not boil), skimming foam from the water during the cooking period. Cook for about 3 hours.
When ready, remove and strain the ingredients through a sieve with a fine mesh. Discard the vegetables and bay leaves.
Remove the chicken meat from the bones. (The meat can be used in soups, casserole dishes, fried rice, etc.).
Cool the broth, then chill in the refrigerator.
Remove the fat that rises to the surface.
You can save the broth in canning jars in your refrigerator for future use; it will keep for up to a week.
Or you can freeze the broth in vacuum-sealed bags or quart jars filled only 2/3 full for up to 3 months.

Nutrition Facts : Calories 284.7, Fat 15.5, SaturatedFat 4.3, Cholesterol 99.9, Sodium 109.1, Carbohydrate 3.1, Fiber 0.8, Sugar 1.4, Protein 31.4