CHICKEN BROTH ELIXIR
This broth is chock-full of ingredients to drive impurities out of the body; garlic has antibiotic properties, onions are an expectorant. You can add 2 spicy chiles and 3 inches of washed, sliced ginger to give it an Asian twist.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Place all ingredients in a stockpot and barely cover with water. Bring to a boil, reduce the heat, simmer, partially covered, for 1 hour. Skim and discard any foam as it rises to the surface. Strain the broth. (The cooked chicken can be used for chicken salad.) Return the broth to the heat and simmer to reduce it to 1 1/2 quarts. To store, place in plastic freezable containers, cool, and seal.
HOMEMADE CHICKEN BROTH
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
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.
CHICKEN BROTH
Provided by Giada De Laurentiis Bio & Top Recipes
Time 3h15m
Yield about 3 quarts
Number Of Ingredients 8
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.
EASY CHICKEN BROTH
If you love rich and amazing chicken broth, this is so delicious it can be consumed as-is or added to your favorite soup. I always use my leftover rotisserie chicken this way and freeze the broth after. You can cut whole recipe in half if you only have one chicken leftover.
Provided by MissouriChef
Categories Broth and Stocks
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
- Strain broth and discard solids.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 614 mg, Sugar 1.8 g
CHICKEN BROTH
Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.
Provided by JW
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
- Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
Nutrition Facts : Calories 302 calories, Carbohydrate 15.4 g, Cholesterol 83.1 mg, Fat 13.8 g, Fiber 4 g, Protein 28.3 g, SaturatedFat 3.8 g, Sodium 3273.3 mg, Sugar 6.4 g
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