Chicken Broth
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1 bay leaf
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion sliced
- 4 cups cold water
- 4 to 4.5 lbs stewing, roasting, or broiler-fryer chicken cut up
- 4 stalks celery with leaves cut up
- 4 medium carrots cut up
- 2 sprigs parsley
- 1/2 teaspoon dried thyme or marjoram crushed
- Carbohydrate 8.01844758653846 g
- Cholesterol 0 mg
- Fat 0.229221673076923 g
- Fiber 2.37828739573039 g
- Protein 0.964320644230769 g
- Saturated Fat 0.0501439115384615 g
- Serving Size 1 1 Serving (293g)
- Sodium 68.1030115384615 mg
- Sugar 5.64016019080808 g
- Trans Fat 0.0556600730769231 g
- Calories 35 calories
1. In 3.5-, 4- or 5-quart crock pot, combine cut-up chicken, celery, carrots, onion, parsley, bay leaf, salt, thyme or marjoram, and pepper. Add water. 2. Cover; cook on low for 7-10 hours or on high for 3.5-5 hours or until chicken is very tender and well done. 3. Remove chicken from cooker. Strain broth through a large sieve or colander lined with 2 layers of cheesecloth. Discard solids in cheesecloth. 4. If using broth right away, skim off fat. Or if storing for later, chill broth in a bowl for 6 hours. Lift off fat. Pour broth into an airtight container, discarding the residue at the bottom of the bowl. Seal. Chill in the fridge for up to 3 days or freeze for up to 3 months. 7. When chicken are cool enough to handle, remove meat from bones. Discard skin and bones. Place meat in airtight container, seal. Chill in fridge up to 3 days or freeze up to 3 months. Makes about 5 cups broth and about 4 cups cooked meat.
