Chicken Broth
Source of Recipe
unknown
List of Ingredients
2 1/2 lbs bony chicken pieces, (wings, backs, and necks)
3 stalks celery with leaves, cut up
2 carrots, cut up
1 large onion, cut up
2 sprigs fresh parsley
1 tsp salt
2 bay leaves
1/2 tsp dried thyme, crushed
sage, or basil
1/4 tsp pepper
6 cups cold water
Recipe
1 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.
2 Strain broth (see photo, below). Discard vegetables and seasonings. If you like, clarify broth.* If using broth while hot, skim fat. Or chill, then lift off fat. If you like, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.
3 Makes about 6 cups broth and about 2 1/2 cups meat.
4 *Note: To clarify, combine 1/4 cup cold water and 1 egg white; stir into hot, strained broth in the pot or kettle. Bring to boiling; remove from heat. Let stand for 5 minutes. Strain broth.
5 Crockery-cooker directions: In a 3 1/2 - or 4-quart electric crockery cooker (see tip, page 75) combine chicken pieces, celery, carrots, onion, parsley, salt, thyme, bay leaves, and pepper. Add only 4 cups water. Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours. Remove chicken. Strain; store broth and meat as shown above. Makes about 5 1/2 cups broth and about 2 1/2 cups meat.
6 Nutrition facts per cup broth: 30 calories, 2 g total fat (1 g sat. fat), 5 mg cholesterol, 435 mg sodium, 1 g carbohydrate, 0 g fiber, 2 g protein.
Servings: 12
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