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Chicken Broth

Heart.Foods's picture
  Vegetable oil spray 1
  Chicken bones 4 Pound
  Margarine 4 Tablespoon (Acceptable)
  Carrots 2 Medium, peeled and sliced
  Stalk celery 1 , sliced
  Leeks 2 Medium, rinsed and sliced
  Onion 1 Large, cut into large chunks
  Dry white wine 2 Cup (32 tbs)
  Water 5 Quart
  Salt 1 Tablespoon
  Peppercorns 8
For herb bouquet
  Bay leaf 1
  Thyme sprig 3
  Parsley stems 8

Preheat oven to 400° F.
Lightly spray a large baking pan with vegetable oil.
Arrange chicken bones in pan and brown in oven 1 hour.
If you prefer a lighter-colored broth, brown bones 30 to 40 minutes.
Melt margarine in large stockpot over medium-high heat.
Add vegetables and saute 5 minutes.
Cover and cook 10 minutes more.
Uncover, add wine and boil until evaporated.
Add remaining ingredients, including browned bones.
Bring to boil, reduce heat to simmer, cover and cook 5 hours.
Strain broth, through cheesecloth if desired, and discard solids.
Cool to room temperature.
Cover and refrigerate.
Remove congealed fat from surface and discard.
Pour into containers, cover and freeze.
When defrosted, boil again before using.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 837 Calories from Fat 442

% Daily Value*

Total Fat 50 g76.4%

Saturated Fat 8.8 g43.8%

Trans Fat 0 g

Cholesterol 0 mg0%

Sodium 5855.7 mg244%

Total Carbohydrates 13 g4.4%

Dietary Fiber 0 g0%

Sugars 4.6 g

Protein 0.47 g0.95%

Vitamin A 42.9% Vitamin C 0.1%

Calcium 4.9% Iron 7.5%

*Based on a 2000 Calorie diet

Chicken Broth Recipe