Homemade Chicken Broth

Serves: 5
Total Calories: 314
Yield: 12 cups


3 1/2 pounds chicken
14 cups water
2 onions, quartered
2 stalks celery with leaves, cut into 4-inch pieces
2 carrots, peeled and cut into 2-inch pieces
2 cloves garlic, halved
2 teaspoons salt
4 sprigs fresh parsley
8 peppercorns
2 bay leaves
2 whole cloves
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram


Combine chicken pieces and water in a large Dutch oven; bring to a boil over medium-high heat. Reduce heat to a simmer, skimming as needed. Add remaining ingredients. Simmer, partially covered, for one hour. Remove chicken with a slotted spoon. Remove meat from bones, reserving meat for another recipe. Return bones to broth; continue simmering for 1-1/2 hours. Line a colander with several thicknesses of cheesecloth and strain broth, discarding solids. Chill broth for several hours; lift fat from surface and discard. Broth may be kept refrigerated for 2 days or frozen for up to 6 months.

Tip: Chicken backs and wings are excellent for making delicious broth. Buy them fresh at the butcher's counter or save up unused ones in the freezer 'til you have enough for a pot of broth.

Nutritional Facts:

Serves: 5
Total Calories: 314
Calories from Fat: 28

This Homemade Chicken Broth recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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