5 hrs 15 mins
David J Rust's Note:
This is my standard, go-to recipe for chicken broth. I frequently use it when making soups, curries, or anything with a sauce. I started out making the fairly normal versions that everyone uses but gradually developed my own take on it. NOTE: The nutritional facts do not account for the fact that the meat and veggies are removed from the resulting broth. Dividing all nutritional data by 20 and then multiplying the resulting sodium by 10 generally works as a good rule-of-thumb.
My Private Note
Units: US | Metric
- 12 1/4 ounces celery ribs (about 4 large stalks)
- 8 1/2 ounces carrots (about 4 medium carrots)
- 29 1/8 ounces yellow onions, with skins (about 2 large onions)
- 4 1/3 lbs whole chickens (bones, skin, meat, and neck)
- 2 1/3 ounces Italian parsley, fresh
- 6 garlic cloves
- 6 bay leaves
- 2 tablespoons thyme, dried
- 1 tablespoon white peppercorns
- 48 cups water, cold
- 1Cover all ingredients with water, cover the pot, and bring to a simmer over high heat.
- 2Reduce heat, maintaining the simmer and cook, covered, for 60 minutes.
- 3Remove the chicken carcass. Remove the skin, bones, neck, and cartillage and place those items back into the pot. Re-cover and return to a simmer. Set the meat aside for later use in other recipes -- possibly chicken soup.
- 4Remove the lid and simmer, uncovered, for another 3.5 hours.
- 5Strain the liquid of all solids, taste, and season with salt to taste.
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Nutritional Facts for Chicken Broth
Serving Size: 1 (884 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 205.2
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 3.6 g
- Cholesterol 57.9 mg
- Sodium 107.6 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 1.8 g
- Sugars 3.3 g
- Protein 14.6 g
The following items or measurements are not included: