Heart-Healthy Chicken Broth (& Yummy Bonus Chicken)

Recipe by Heather3271
READY IN: 3hrs 45mins
YIELD: 5 quarts




  • Place water into large stock pot, leaving approximately 3" between water level and top of pot. (I begin heating the water on high heat immediately as my 20-quart stock pot takes about 30 mins to start boiling liquids. BE CAREFUL not to burn yourself when adding remaining ingredients!).
  • Remove chickens from pkg and wash thoroughly inside and out; add to stock pot.
  • Add remaining ingredients, being careful not to burn yourself.
  • Heat to a rolling boil, then simmer over medium heat for 90 minutes.
  • Remove from heat and cool approximately 1 hour.
  • Remove chickens from broth. Remove skin and meat from bones; discard skin. Refrigerate or freeze meat for later use.
  • Return bones to broth. Place broth into container(s) and refrigerate for 8 hrs or overnight.
  • Remove as much of the fat that has congealed on top as possible. (You could save this "schmaltz" and use it as an oil substitute.).
  • Put broth and bones into large stock pot; bring to boil and simmer over medium heat for 1 hour. Remove from heat and cool.
  • Strain broth; discard bones. Veggies may be discarded or used in another dish. (I give the carrots and celery to my dog as a treat.).
  • Broth may be used immediately or placed into appropriate containers for refrigerator or freezer.
  • NOTES: Don't be alarmed by the fat content per the Nutrition Facts. Remember, you skim off the fat. The tarragon adds an essential flavor and makes a big difference if left out. I also like to use Vidalia onions for a little sweeter flavor. I wonder how red onion would work out? Hmmm -- :-).