Homemade Chicken Broth
|Stewing chicken/Two 2 1/2- to 3-pound broiler-fryer chickens, cut up||6 Pound, cut up|
|Celery stalks with leaves||4 , cut up|
|Onion||1 Small, cut up|
|Whole black peppercorns/1/4 teaspoon pepper||10|
|Parsley sprigs/Fresh coriander||3|
|Ginger root slice||2|
In 5-quart Dutch oven combine chicken and enough water to cover (about 6 cups).
Add celery, onion, peppercorns or pepper, parsley or coriander, gingerroot, and salt.
Cover; bring to boiling.
Reduce heat; simmer 2 to 2 1/2 hours for stewing chicken or about 1 hour for broiler-fryer chickens, or till chicken is tender.
Remove chicken; strain broth.
Set chicken and broth aside to cool.
When chicken is cool enough to handle, remove meat, discarding the skin and bones.
Store chicken and broth separately in tightly covered containers in the refrigerator.
Lift fat from broth when chilled.
Use broth as directed in recipes.
Serving size: Complete recipe
Calories 5150 Calories from Fat 2723
% Daily Value*
Total Fat 302 g464.3%
Saturated Fat 86.2 g430.8%
Trans Fat 0 g
Cholesterol 1823.4 mg607.8%
Sodium 5781.2 mg240.9%
Total Carbohydrates 20 g6.5%
Dietary Fiber 5 g19.9%
Sugars 8.3 g
Protein 554 g1108.7%
Vitamin A 74.3% Vitamin C 32.1%
Calcium 40.1% Iron 124.4%
*Based on a 2000 Calorie diet