peppercorns added to chicken broth

Homemade Chicken Broth

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Yield: Makes eight cups

Homemade Chicken Broth

chicken broth splash
Homemade chicken broth is a mineral-rich infusion made by boiling bones with veggies, herbs and spices. It’s inexpensive to make and good food for you!
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • All the bones leftover from roasted chicken
  • 1 small onion, quartered
  • 1 carrot, in chuncks
  • 1 celery stalk, in chunks
  • 1 clove garlic
  • 8 cups (2 liters) of water
  • 1 bay leaf
  • 1 tsp salt (optional)
  • 1 tsp whole black peppercorns
  • 1 TBS olive oil

Instructions

Add all ingrediets to the dutch oven, bring to a boil; lower the heat to a slow simmer, cover and cook for 90:00 minutes.

Allow to cool, then strain.  Remove the spent veggies and return any
chicken bits back to the broth.  Freeze or use right away. 

Enjoy.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 421mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g

Nutrition information isn’t always accurate.

Homemade chicken broth is a mineral-rich infusion made by boiling bones with veggies, herbs and spices. It’s inexpensive to make and good food for you!

Making your own chicken stock is shockingly easy and tastes a lot better than canned and, if you’re trying to control salt, homemade broth is hands down the way to go. Also, if you are able to use all organic ingredients, you’ll have an even healthier broth.

Homemade Chicken Broth 2

Yum
Homemade Chicken Broth
Servings: Eight cups
Prep Time: About 10 minutes
Cooking Time: 90 minutes

adding black pepper to a stock pot

Tools you’ll need:
A Dutch oven or stew pot
A large spoon
Cleaver

adding water to a pot

 

Ingredients:
All the bones leftover from roasted chicken
1 small onion, quartered
1 carrot, in chuncks
1 celery stalk, in chunks
1 clove garlic
8 cups (2 liters) of water
1 bay leaf
1 tsp salt (optional)
1 tsp whole black peppercorns
1 TBS olive oil

boiling broth in a pot

Instructions:
Add all ingredients to the dutch oven, bring to a boil; lower the heat to a slow simmer, cover and cook for 90 minutes. 

Allow to cool, then strain.  Remove the spent veggies and return any chicken bits back to the broth.  Freeze or use right away. 

Enjoy.

 

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