CHICKEN BROTH
Provided by Food Network Kitchen
Time 3h5m
Yield about 3 quarts
Number Of Ingredients 11
Steps:
- Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
- Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
- Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.
EASY CHICKEN BROTH
If you love rich and amazing chicken broth, this is so delicious it can be consumed as-is or added to your favorite soup. I always use my leftover rotisserie chicken this way and freeze the broth after. You can cut whole recipe in half if you only have one chicken leftover.
Provided by MissouriChef
Categories Broth and Stocks
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
- Strain broth and discard solids.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 614 mg, Sugar 1.8 g
CHICKEN BROTH
Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.
Provided by JW
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
- Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
Nutrition Facts : Calories 302 calories, Carbohydrate 15.4 g, Cholesterol 83.1 mg, Fat 13.8 g, Fiber 4 g, Protein 28.3 g, SaturatedFat 3.8 g, Sodium 3273.3 mg, Sugar 6.4 g
CHICKEN BROTH
Provided by Giada De Laurentiis Bio & Top Recipes
Time 3h15m
Yield about 3 quarts
Number Of Ingredients 8
Steps:
- To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
- Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
- Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.
HOMEMADE CHICKEN BROTH
Steps:
- Put all the ingredients in a large soup pot. Add 6 quarts cold water, turn the heat to high and bring to a boil.
- Turn the heat to a gentle simmer. Spoon off and discard any foam that rises to the surface.
- Simmer, uncovered, for 2 hours. Strain broth through a fine-meshed sieve. Cool to room temperature and refrigerate for future use (chicken fat will rise to surface and congeal), or skim fat from surface and use immediately.
More about "homemade chicken broth recipes"
HOW TO MAKE CHICKEN BROTH - CULINARY HILL
From culinaryhill.com
5/5 (65)Calories 13 per servingCategory Pantry, Soup
- Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top.
- To the pot add onion, carrot, celery, and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 5).
- Simmer gently (bubbles should barely break the surface at irregular intervals) until the chicken is cooked through, at least 1 hour or up to 5 hours. The longer the broth simmers, the more flavor it will have. (NOTE: After 1 hour, you should remove the chicken breasts from the pot to prevent them from drying out).
CHICKEN BROTH - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 2 hrsCategory Condiment, SoupCalories 38 per serving
HOMEMADE CHICKEN BROTH | RICARDO
From ricardocuisine.com
5/5 (24)Category AppetizersServings 8Total Time 1 hr 20 mins
18 RECIPES THAT START WITH CHICKEN BROTH - SOUTHERN LIVING
From southernliving.com
HOMEMADE CHICKEN BROTH - EASY CHICKEN RECIPES
From easychickenrecipes.com
15 RECIPES THAT START WITH CHICKEN BROTH
From allrecipes.com
CHICKEN BROTH - THE COOKIE ROOKIE®
From thecookierookie.com
PEANUT NOODLES WITH CHICKEN RECIPE - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 4Difficulty Easy
HOMEMADE CHICKEN BROTH - THE COUNTRY COOK
From thecountrycook.net
CHICKEN AND TORTELLINI VEGETABLE SOUP RECIPE - TASTING TABLE
From tastingtable.com
RECIPES WITH CHICKEN BROTH - EATINGWELL
From eatingwell.com
HOW TO MAKE CHICKEN BROTH AT HOME (SKIP THE CANNED STUFF!)
From tasteofhome.com
CHICKEN RAMEN IN A SHOYU-STYLE BROTH RECIPE | HELLOFRESH
From hellofresh.com
HOW TO BOIL A WHOLE CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
6 WAYS TO TURN CHICKEN BROTH INTO DINNER | KITCHN
From thekitchn.com
BEST HOMEMADE CHICKEN BROTH - HOW TO MAKE HOMEMADE …
From delish.com
HOMEMADE CHICKEN BROTH | METRO
From api2.metro.ca
CHICKEN BROTH | BBC GOOD FOOD
From bbcgoodfood.com
25 QUICK AND EASY WEEKNIGHT MEALS WITH CHICKEN BROTH - SIMPLY RECIPES
From simplyrecipes.com
HOMEMADE CHICKEN BROTH | CANADIAN LIVING
From canadianliving.com
40 CHICKEN BROTH RECIPES | MYRECIPES
From myrecipes.com
WE TRIED THE VIRAL CHICKEN COBBLER RECIPE—AND IT’S RIDICULOUSLY …
From tasteofhome.com
HAWAIIAN CHICKEN RECIPE - THE RECIPE REBEL
From thereciperebel.com
HOW TO MAKE CHICKEN STOCK - SIMPLY RECIPES
From simplyrecipes.com
GARLIC BUTTER CHICKEN - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
HOW TO MAKE CHICKEN STOCK | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
HOMEMADE CHICKEN BROTH - HOW TO MAKE CHICKEN BROTH - GOOD …
From goodhousekeeping.com
You'll also love