Homemade Chicken Broth
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: 1Amount 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, a mineral-rich infusion made by boiling bones with veggies, herbs and spices. It’s inexpensive 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
Servings: Eight cups
Prep Time: About 10 minutes
Cooking Time: 90 minutes
Tools you’ll need:
A Dutch oven or stew pot
A large spoon
Cleaver
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 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.
