Chicken Broth
40kcal
Ingredients
- 4 pounds chicken bones such as backs, necks, and wings
- 1 large yellow onion unpeeled and quartered
- 2 large carrots roughly chopped into 2-inch pieces
- 3 large celery stalks roughly chopped into 2-inch pieces
- 2 tbsp whole black peppercorns
- 2 bay leaves
- 1 head garlic halved crosswise
- 1 tbsp kosher salt
- 1 bunch fresh parsley
- 1 gallon cold water
Method
- Combine all ingredients in a large stockpot or Dutch oven, ensuring the cold water covers everything by at least 1 inch.
- Place the pot over high heat and bring the liquid to a boil, then immediately reduce the heat to low to maintain a gentle simmer.
- Simmer the broth for 4 to 6 hours, occasionally skimming off any foam or impurities that rise to the surface with a ladle.
- Strain the broth through a fine-mesh sieve into a large clean pot or bowl, pressing gently on the solids to extract all the liquid.
- Let the broth cool to room temperature, then refrigerate it until completely cold and the fat has solidified on the surface.
- Skim off and discard the layer of solidified fat from the top of the chilled broth before using or storing.
Nutrition
Calories40kcalCarbohydrates4gProtein5gFat1gSaturated Fat0.5gPolyunsaturated Fat0.2gMonounsaturated Fat0.3gCholesterol5mgSodium680mgPotassium180mgFiber1gSugar2gVitamin A60IUVitamin C4mgCalcium20mgIron0.5mg
Notes
Skim off foam for a clearer broth. The fat layer that solidifies after refrigeration is easy to remove.