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  Chicken parts 4 Pound
  Onion 1 Large, quartered
  Celery ribs 4 Medium, chopped
  Garlic 4 Clove (20 gm)
  Fresh parsley 1 Bunch (100 gm)
  Water 4 Quart
  Salt To Taste

1. Combine the chicken, onion, celery, garlic, and parsley in a large soup pot or saucepan. Add the water. Cover and bring just to a boil. Immediately reduce the heat and simmer gently for 2 hours with the lid partially on. Season to taste with salt, if using.
2. Strain into a clean pot and discard the vegetables. Remove the meat from the bones.
3. Refrigerate or freeze the meat. Chill the broth for several hours. Skim off and discard the fat that rises to the surface and hardens. Use the broth immediately or cover and refrigerate. The broth and meat will keep for about 3 days in the refrigerator or 4 to 5 months in the freezer.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2375 Calories from Fat 517

% Daily Value*

Total Fat 57 g88.2%

Saturated Fat 14.7 g73.4%

Trans Fat 0 g

Cholesterol 1269.9 mg423.3%

Sodium 1984.5 mg82.7%

Total Carbohydrates 48 g15.9%

Dietary Fiber 11.6 g46.3%

Sugars 17.2 g

Protein 397 g793.8%

Vitamin A 201.9% Vitamin C 348.4%

Calcium 52.8% Iron 131.5%

*Based on a 2000 Calorie diet

Rich Chicken Broth Recipe