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RECIPE
9 INGREDIENTS6 STEPS2HR 15MIN

Chicken Broth

4.0
1 Ratings

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This chicken broth is easy to make, and with perfect cooking, it can be one of the simplest recipes you can make at home.
2HR 15MIN
Total Time

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Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Onions , roughly chopped
or Leek
1 cup
Carrots , roughly chopped
1 cup
Celery , roughly chopped
1 clove
Garlic , roughly chopped
2 Tbsp
or Oil
1 tsp
Dried Thyme

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Nutrition Per Serving

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CALORIES
265
FAT
13.4 g
PROTEIN
26.8 g
CARBS
9.3 g

Cooking Instructions

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Step 1
Heat the Butter (2 tablespoon) in a large stock pot. Add the Onion (1 cup), Carrot (1 cup), Celery (1 cup), and Garlic (1 clove) and cook until they soften a little.
Step 2
Take a coffee filter and add the Dried Oregano (1 teaspoon), Dried Thyme (1 teaspoon), and Black Peppercorns (1 teaspoon). Tie it with a string around the filter to make a pouch. Place the pouch in the pot and add water to cover the vegetables.
Step 3
Add the Whole Chicken (1) to the pot. Don't add the innards, they will give the stock a liver taste. Cover with cold water and bring to a simmer. Cool for about an hour until the chicken is done.
Step 4
When the chicken is done, remove it from the pot and allow it to cool. Pull the meat from the bones and use it for another recipe. Place the bones back in the stock and cook for another 30 minutes. Don't let the pot boil dry, add more liquid as it cooks off.
Step 5
Strain the stock into a clean saucepan and discard the bones and vegetables. Place the stock back on the stove and bring it to a boil, cook until the liquid reduces to half its volume.
Step 6
Refrigerate overnight and remove the fat layer on top. The stock can be kept frozen and used in any recipe that calls for it. Enjoy!

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Nutrition Per Serving
Calories
265
% Daily Value*
Fat
13.4 g
17%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
115.3 mg
38%
Carbohydrates
9.3 g
3%
Fiber
2.6 g
9%
Sugars
3.9 g
--
Protein
26.8 g
54%
Sodium
681.7 mg
30%
Vitamin D
--
--
Calcium
54.9 mg
4%
Iron
4.0 mg
22%
Potassium
289.7 mg
6%
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