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Chicken Broth

Lucy's picture
  Fowl 3 Pound (1 Unit)
  Cold water 2 Quart
  Salt 1 Teaspoon
  Sago/Tapioca / rice 2 Tablespoon

Wash the chicken and remove all the skin and fat.
Cut it into small pieces, crack the bones well, and place it in a kettle with two quarts of cold water and let stand one-half hour.
Set the kettle on the fire in a slow heat, add the rice, and gradually bring the water to the boiling-point.
Keep it simmering for three hours, with the kettle tightly covered.
Season with salt, skim off fat, strain off the broth, .
If made the day before using, the soup may be allowed to cool, when fat may be more easily removed.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1604 Calories from Fat 303

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 8.7 g43.5%

Trans Fat 0 g

Cholesterol 857.2 mg285.7%

Sodium 2952.9 mg123%

Total Carbohydrates 27 g8.9%

Dietary Fiber 0.27 g1.1%

Sugars 1 g

Protein 281 g561.9%

Vitamin A 11.2% Vitamin C 38.6%

Calcium 21.4% Iron 60.9%

*Based on a 2000 Calorie diet

Chicken Broth Recipe