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My review
Chicken Broth
JW
"Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth."
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Ingredients
2 h 15 m servings 302 calsOriginal recipe yields 24 servings
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Directions
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Prep
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Cook
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Ready In
- Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
- Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
Footnotes
- Cook's Note:
- When using frozen broth either thaw via microwave or refrigerator, or put directly in pot and thaw on stove. Use in any recipe calling for broth.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of all the chicken, vegetables, and salt. The actual amount of chicken, vegetables, and salt consumed will vary.
Nutrition Facts
Per Serving: 302 calories; 13.8 g fat; 15.4 g carbohydrates; 28.3 g protein; 83 mg cholesterol; 3273 mg sodium. Full nutrition
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Reviews
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Newest
7/28/2013
I omitted ALL of the salt, since that much isn't healthy and I let everyone salt their own. Otherwise, the flavors were wonderful. Marked it as 3 stars due to the extremely unhealthy salt cont...
8/18/2015
Fabulous recipe. I use high quality sea salt so there isn't much sodium and you get a lot of wonderful minerals. This is by far the best broth recipe I've found. Thank you for sharing.
5/4/2016
I scaled this to 6 servings and used the carcass with meat and skin from a rotisserie chicken. I put 1 tsp of regular salt and used all minced garlic and no garlic powder. I also left the celery...