Chicken Broth
Chicken broth is the best base for soups, stews, and other dishes. Making it from scratch is super easy and more flavorful than store-bought.
Servings: 3 pints
Calories: 377kcal
Equipment
- Large Pot
Ingredients
- 8 large chicken drumsticks, bone in-skin-on
- 2 liters water
- 1 large onion, peeled, ends removed and cut into halves
- 2 stalks celery, cut in half
- 3 carrots, peeled and chopped
- 2 cloves garlic, peeled
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 teaspoon salt
Instructions
- Boil the water in a large pot over medium-high heat; as soon as it is boiling, add the chicken and boil for 8-10 minutes (skim off the foam and fat using a large spoon).
- Add the onion, garlic, celery, carrots, bay leaves, and peppercorns and then turn down the heat and, cover the pot and allow the broth to simmer for about 5-6 hours.
- Use a colander to strain the broth; I like to strain it twice to ensure the broth is smooth and free from any bits. I also keep the meat to use in other dishes.
- Add the salt and then allow it to cool completely. Skim the fat if you want (you can use a fat separator).
Notes
- The 2 litres of water were reduced to just one quart and one pint. If you'd like a larger batch, feel free to double or triple the recipe.
- To store the broth, keep it in the fridge for 2-3 days in a well-sealed glass jar or in ziplock bags in the freezer for up to 2-3 months.
Nutrition
Serving: 1pint | Calories: 377kcal | Carbohydrates: 13g | Protein: 37g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1085mg | Potassium: 816mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10417IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 2mg