Chicken Broth |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 to 16 cups (3 to 4 L) | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 lbs/1.5kg chicken, whole or cut up | 12 to 16 cups/3 to 4 L water | 1 large onion, sliced |
| 4 stalks celery (with leaves), cut into large chunks | 3 carrots, peeled and cut into large chunks | 1 parsnips, peeled and sliced into rounds |
| 2 cloves garlic, minced | 2 tsp/5 ml salt | 3/4 tsp/4 ml feshly ground black pepper |
| 1/2 cup/125 ml chopped fresh parsley (leaves and stems) | 3 sprigs fresh dill (leaves and stems), chopped | |
| 1 | In a large stockpot or Dutch oven, add water to cover chicken. Bring to a boil and cook, uncovered, for 10 minutes, occasionally skimming off any foam that rises to the surface. Add onion, celery, carrots, parsnip, garlic, salt and pepper. Return to a boil. Reduce heat to low, cover and simmer for 1 hour. Taste and season with additional salt and pepper as required. Add parsley and dill; cover and simmer for another 30 minutes. |
| 2 | Remove chicken and reserve for another use, if desired. Strain stock through a sieve lined with cheesecloth, discarding solids. Allow stock to cool, then refrigerate. Once chilled, remove congealed fat from surface. Portion stock in 2-1/2 to 3 cup (625 to 750 ml) portions for use in fondues. Freeze if desired. |