Chicken Broth recipe

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Ingredients

14 quarts water
2 (5 pound) whole chickens, skinned and trimmed of fat
4 pounds carrots, cut into chunks
3 pounds celery, cut into chunks
3 large sweet onions, cut into chunks
6 leeks, trimmed and chopped
14 tablespoons sea salt
3 tablespoons chopped garlic
3 tablespoons garlic powder
2 tablespoons crushed dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 bunch fresh parsley, chopped

Nutrition Info

302 calories
carbohydrate: 15.4 g
cholesterol: 83.1 mg
fat: 13.8 g
fiber: 4 g
protein: 28.3 g
saturatedFat: 3.8 g
servingSize: -
sodium: 3273.3 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot, partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.

  2. Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Recipe Yield

24 servings

Recipe Note

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

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