Chicken Broth
Published January 1, 1994
- Total Time
- About 5 hours, plus overnight refrigeration
- Rating
- Comments
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Ingredients
2 free-range chickens, about 3 ½ pounds each
2 large Spanish onions, unpeeled, quartered
3 large carrots, peeled and cut into 2-inch lengths
3 ribs celery, cut into 2-inch lengths
2 tablespoons black peppercorns
2 bay leaves
6 quarts water
Nutritional analysis per serving
2 milligrams cholesterol; 6 calories; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all ingredients in a large stockpot. Bring to a boil over medium-high heat. Reduce to a very slow simmer. Cook, skimming the broth as necessary, for 4 to 5 hours. Strain the stock through a fine mesh sieve. Set aside and cool to room temperature, refrigerate overnight. Skim the fat from the top of the stock. Ladle any broth not used immediately into airtight containers and store in the freezer.
Private Notes
Comments
Take 2 expensive free-range chickens and boil them for 5 hours? I don't think so.
I use the leftover carcass from rotisserie chickens.
This worked perfect, the chicken was flavorful and the broth was perfect!!!
Take 2 expensive free-range chickens and boil them for 5 hours? I don't think so.