Home Made Chicken Broth
Low Sodium Recipe
A fantastic home made chicken broth seasoned with salt free healthful herbs. For richer color, use an unpeeled yellow onion.
2-1/2 pounds bony chicken pieces (backs, necks, and wings from 2 chickens)
3 stalks celery with leaves, cut up
2 carrots, cut up
1 large onion, cut up
2 sprigs parsley
1 teaspoon salt
1/2 teaspoon herbs (dried thyme, sage, or basil), crushed
1/4 teaspoon black pepper
2 bay leaves
6 cups cold water
Cover a baking sheet with waxed paper. In a large Dutch oven or kettle place chicken pieces; celery; carrots; onion; parsley; salt; thyme, sage, or basil; pepper; and bay leaves. Add water. Bring to boiling; reduce heat. Cover and simmer for two hours. Remove chicken. To strain, pour broth through a large sieve or colander lined with two layers of cheesecloth. Discard vegetables and seasonings. If desired, clarify broth.* If using the broth while hot, skim fat. (Or chill broth, then lift off fat.) If desired, when bones are cool enough to handle, remove meat from bones and reserve meat for another use. Discard bones. Store broth and reserved meat, if any, in separate covered containers in the refrigerator up to three days or in the freezer up to six months.
Crock Pot Directions:
In a 3-1/2 or 4-quart electric crockery cooker combine chicken pieces; celery; carrots; onion; parsley; salt; thyme, sage, or basil; pepper; bay leaves; and only four cups water. Cover and cook on low-heat setting for eight to tenhours. Remove chicken. Strain and store broth and meat as above. *Note: For crystal-clear soups, use broth that's been clarified. First, separate an egg, saving the yolk for another use. In a Dutch oven or kettle combine your strained broth, 1/4-cup cold water, and the egg white. Bring to boiling. Remove from heat and let stand for five minutes. Strain the broth through a large sieve or colander lined with several layers of damp, 100-percent cotton cheesecloth.
De-Fat Your Broth
Don't have a fat separator? Get rid of the extra fat in broth by slightly cooling the broth before pouring it into a large heavy-duty resealable plastic bag. After a few minutes, the fat will collect at the top of the bag. Cut off a lower corner of the bag and let the broth flow back into the pan. Pinch the hole closed as the fat nears the bottom of the bag.
Recipe makes about 5 cups
Serving size: 2 tablespoons
Calories: 20; Total Fat: 0g; Protein: 0g; Carbohydrates: 0g; Fiber: 0g; Sodium: 300mg