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    You are in: Home / Recipes / Rich Chicken Broth Recipe
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    Rich Chicken Broth

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    DrGaellon's Note:

    Adapted from a recipe in Cook's Illustrated Magazine, 1996.

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    Ingredients:

    Serves: 6-8

    Yield:

    qts

    Units: US | Metric

    Directions:

    1. 1
      With a cleaver, chop chicken legs into 2" pieces. Chop one onion into medium dice and set aside; peel the second onion.
    2. 2
      Heat oil in a large soup pot. When oil is shimmering, add half the chicken pieces in a single layer. Cook over medium-high heat, turning occasionally, until browned on all sides. Remove to a bowl and repeat with remaining pieces.
    3. 3
      Add diced onion to pot and saute until soft and beginning to color. Return chicken (and any accumulated juices) to pot. Season with salt and pepper. Add boiling water, carrots, parsnip, celery, dill, parsley, bay leaves and reserved whole onion. Cover and cook at a bare simmer one hour, skimming off and discarding any grey foam which rises to the surface.
    4. 4
      Strain and use as a cooking base, or a soup base. (To serve as a soup, simmer sliced carrots in broth until tender. Add egg noodles and cook until al dente, then serve.).

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    Ratings & Reviews:

    • on November 08, 2009

      55

      I had the butcher chop the legs for me, and went light on the salt. Then I served myself a bowlful with Swabian Noodles (Spatzle) cooked in it (what I called "fat noodles" when I was growing up.) It was delicious. I also used 2 cups to cook Poached Chicken Breast (Crock Pot) and 3 cups in Autumn Harvest Root Vegetable Soup and still have a few cups in the freezer for future recipes. This is definitely going in my OAMC rotation. Thanks for sharing this recipe DrGaellon. Made for My3Chefs Nov '09.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rich Chicken Broth

    Serving Size: 1 (531 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 618.3
     
    Calories from Fat 352
    57%
    Total Fat 39.2 g
    60%
    Saturated Fat 10.6 g
    53%
    Cholesterol 251.2 mg
    83%
    Sodium 284.4 mg
    11%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.0 g
    12%
    Protein 56.1 g
    112%

    The following items or measurements are not included:

    parsnips

    fresh dill

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