CHICKEN BROTH

Chicken Broth image

I make broth all the time. I store it in my freezer so I have it whenever I need it. This is the recipe I use when I have extra chicken pieces that we wont eat for dinner.

Provided by mommyoffour

Categories Stocks

Time 2h15m

Yield 6 cups

Number Of Ingredients 10

Ingredients

2 1/2 lbs bony chicken pieces (wings, back, necks)
3 stalks celery & leaves, cut up
2 carrots, cut up
1 large onion, cut up
2 sprigs parsley
1 teaspoon salt
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon pepper
6 cups cold water

Steps:

In a large pot place chicken pieces, celery, carrots, onion, parsley, thyme, bay leaves, salt and pepper.
Add water.
Bring to boiling; reduce heat.
Cover and simmer for 2 hours.
Remove chicken.
Strain broth through cheesecloth placed in colander.
Discard vegetables and seasonings.
Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.

Nutrition Facts : Calories 269.5, Fat 17.4, SaturatedFat 5, Cholesterol 86.2, Sodium 506.5, Carbohydrate 5, Fiber 1.4, Sugar 2.4, Protein 22

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