Basic Chicken Broth

Name: Basic Chicken Broth
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 1
Cuisine: Global
Ingredients: 1 serving black pepper; 1 serving carrots; 1 serving celery; 1 serving chicken; 1 clove; 1 serving dill; 1 serving garlic; 1 serving kosher salt; 1 serving onions; 1 serving parsley; 1 serving parsnips; 1 serving tomato

Basic Chicken Broth is a gluten free, dairy free, and primal main course. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains about 25g of protein, 18g of fat, and a total of 351 calories. This recipe serves 1. Head to the store and pick up parsley, dill, cloves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Remove the giblets from the chicken and reserve for another use. Rinse the chicken well and trim off all excess fat.

Ingredients you will need

Whole Chicken

Cut the chicken into 6 pieces and place them in a large soup pot.

Ingredients you will need

Whole Chicken

Soup

Equipment you will use

Pot

Stud the onions with the cloves and place them in the pot, along with all the remaining ingredients.

Ingredients you will need

Clove

Onion

Equipment you will use

Pot

Add 12 cups water.

Ingredients you will need

Water

Bring to a boil over high heat, skimming off any foam that rises to the top. Reduce the heat and simmer, partially covered, until the chicken is cooked through, about 1 hour.

Ingredients you will need

Whole Chicken

Remove the chicken pieces from the pot. If it is not a stewing hen, which would be tough, reserve the meat for another use. Discard the large vegetables and strain the broth through a fine-mesh sieve into a bowl. Adjust the seasonings if necessary. Allow the broth to cool to room temperature.

Ingredients you will need

Chicken Pieces

Seasoning

Vegetable

Broth

Meat

Equipment you will use

Sieve

Bowl

Pot

If the broth is to be used immediately, allow the fat to rise to the surface; then degrease the broth by skimming off the fat with a metal spoon or by pouring the broth through a gravy separator. If it is not for immediate use, transfer the broth to a storage container and refrigerate it, covered, until the layer of fat has solidified on top, 4 hours or overnight.

Ingredients you will need

Broth

Gravy