CHICKEN BROTH
This is my standard, go-to recipe for chicken broth. I frequently use it when making soups, curries, or anything with a sauce. I started out making the fairly normal versions that everyone uses but gradually developed my own take on it. NOTE: The nutritional facts do not account for the fact that the meat and veggies are removed from the resulting broth. Dividing all nutritional data by 20 and then multiplying the resulting sodium by 10 generally works as a good rule-of-thumb.
Provided by David J Rust
Categories Stocks
Time 5h15m
Yield 16 Cups, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cover all ingredients with water, cover the pot, and bring to a simmer over high heat.
- Reduce heat, maintaining the simmer and cook, covered, for 60 minutes.
- Remove the chicken carcass. Remove the skin, bones, neck, and cartillage and place those items back into the pot. Re-cover and return to a simmer. Set the meat aside for later use in other recipes -- possibly chicken soup.
- Remove the lid and simmer, uncovered, for another 3.5 hours.
- Strain the liquid of all solids, taste, and season with salt to taste.
Nutrition Facts : Calories 205.2, Fat 12.7, SaturatedFat 3.6, Cholesterol 57.9, Sodium 107.7, Carbohydrate 7.6, Fiber 1.8, Sugar 3.4, Protein 14.7
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