Recipes - Soups - Homemade Chicken Broth

Homemade Chicken Broth

Easy
YIELD: 1 Gallon

INGREDIENTS

Leftover bones & meat of one roasted chicken (organic preferred)
4 stalks of celery cut in half
2 carrots cut into 1-inch pieces
1 small yellow onion (or half of a large onion), cut in half or quarters
2 sprigs of fresh parsley
1 3-inch sprig of fresh rosemary
1 3-inch sprig of fresh thyme
2 bay leaves
1-teaspoon salt
1-tablespoon apple cider vinegar (does not contribute any flavor, but helps draw minerals from the chicken bones)
1-gallon cold filtered water

DIRECTIONS

1Put all of the ingredients including the herbs, salt and vinegar into a large stockpot. Make sure the pot is large enough to accommodate the water. All ingredients should be cold, including the chicken.
2Add the cold water to the stockpot, covering the chicken and other ingredients.
3 Bring the pot to a boil. As soon as it boils, turn the heat down to a very low simmer.
4Simmer the broth for 2 hours; skim the top occasionally if foam appears.
5After 2 hours, allow the broth to cool slightly before refrigerating. Refrigerate the broth until completely cool.
6One the broth is completely cool, strain it very well. Remove all of the ingredients including any fat that has congealed on the top.
7Store in the refrigerator for about 1 week or freeze in small portions.

Comments

My daughter is on a MCT diet and I would love her to be able to have brorth.I was raised believibg its the best for cold etc.How would I measure the nutricion?When I make her soup I would love to put some chicken bones in there but Im afraid I will change the fat/protein/carbs that we are measuring.She is not allowed much protein per meal.6gr maximum

We are in the process of recalculating all of the recipes on our site. Product formulations tend to change over time and we want to ensure we are posting the most accurate and up to date nutritional information possible! Please check back soon for updated nutritional information.

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