Homemade Chicken Broth
By The Taste for Life Test Kitchen
Prep Time
3 hours
Number of Servings
Serves 4 ([q:1 1/4] cup each)
Ingredients
- Carcass of 1 (4 to 5 lb) roasted chicken (remove all cooked meat from the bird)
- 8 cups cold water
- 1 cup diced celery
- 1 cup diced carrot
- 1 cup diced onion
- 4 whole black peppercorns
- 1 bay leaf
- Salt, to taste
Directions
- Place cooked chicken carcass and water in a large pot. Bring to a boil.
- Skim away any foam that rises to the surface. Reduce heat to a simmer. Cover pot partially with a lid and simmer for 1 1⁄2 hours. Occasionally skim any foam away from the surface.
- Add remaining ingredients. Simmer for an additional hour, continuing to remove any foam that rises to the surface.
- Remove chicken carcass from pot. Strain broth through a sieve. Discard solids.
- This broth can be used as a base for making soups. If not using immediately, cool to room temperature, and skim any fat from the surface. Transfer to storage containers. Broth will last up to 5 days in the refrigerator or up to 3 months in the freezer.
Nutrition Info
48 Calories, 6 g Protein, 0 mg Cholesterol, 4 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 2 g Total fat (1 g sat), 90 mg Sodium, ★★ Vitamin B3 (niacin), ★ Vitamin B12, Phosphorus
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
