Ingredients2 h 15 m servings 302 cals
- 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.
- 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.
Per Serving: 302 calories; 13.8 g fat; 15.4 g carbohydrates; 28.3 g protein; 83 mg cholesterol; 3273 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
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.
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...