You are here

Aunt Becky's Home Style Chicken Broth

Wylie.Dufresne's picture
  Chicken backs 1⁄2 Pound
  Chicken necks 1⁄2 Pound
  Water 1 Gallon
  Unpeeled onion 1⁄2 Small, quartered
  Chopped carrots 1 Cup (16 tbs), unpeeled
  Chopped celery 1⁄2 Cup (8 tbs)
  Unpeeled garlic 6 Clove (30 gm), cut in half
  Basil leaves 2
  Salt 1 1⁄2 Teaspoon
  Garlic powder 1 Teaspoon
  Dry mustard 1 Teaspoon
  Dried basil leaves 1 Teaspoon
  Ground sage 1 Teaspoon
  Onion powder 3⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Cayenne 1⁄8 Teaspoon

Preheat the oven to 400°.
Place the chicken backs and necks on a cookie sheet or in a large roasting pan and roast, uncovered, for 25 minutes.
Carefully drain off the fat, turn the backs and necks over, and roast for 25 minutes more.
Place the roasted backs and necks in a large pot, and add all the other ingredients.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is reduced to 2 quarts, about 2 hours.
Strain the stock and discard the cooked chicken and vegetables.
Clean the pot and return the strained stock to it.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is further reduced to 1 1/2 quarts, about 30 minutes.
Cool, then refrigerate until very cold and defat.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1086 Calories from Fat 572

% Daily Value*

Total Fat 64 g98.5%

Saturated Fat 17.5 g87.4%

Trans Fat 0 g

Cholesterol 257.2 mg85.7%

Sodium 3273.8 mg136.4%

Total Carbohydrates 49 g16.3%

Dietary Fiber 11.9 g47.6%

Sugars 12.9 g

Protein 79 g157.6%

Vitamin A 455.8% Vitamin C 51.4%

Calcium 35.8% Iron 31.4%

*Based on a 2000 Calorie diet

Aunt Becky's Home Style Chicken Broth Recipe