Ingredients for Chicken Broth
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How to Make Chicken Broth
- Place 2 lbs bone-in chicken pieces (thighs, drumsticks, carcass), 2 stalks celery (roughly chopped), 2 carrots (roughly chopped), 1 medium onion (roughly chopped), 1/4 cup chopped fresh parsley, 2 sprigs fresh thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper in a large stockpot.
- Add 8 cups of cold water to the pot.
- Bring the mixture to a rolling boil over high heat.
- Reduce heat to low, maintaining a gentle simmer.
- Cover the pot and simmer for 2 hours, or until the chicken is very tender and falling apart.
- Carefully remove the chicken pieces from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat from the bones and discard the bones and skin.
- Line a large colander with cheesecloth or a fine-mesh sieve. Carefully pour the broth through the cheesecloth to remove solids.
- Discard the solids (vegetables and seasonings).
- Refrigerate the broth and any reserved shredded chicken in separate covered containers for up to 3 days or freeze for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
9g
Fat
24g
Carbs
1g
