Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

Chicken Broth

Written By: Peggy Korody - Feb• 28•14

Any bone broth is a rich source of nutrients.  It contains protein, cartilage, and minerals, especially calcium.  I make broth about once a week.  If I’m not making a soup with it, then I freeze my broth in one cup servings for later use.

1 chicken carcass

Cold water

1-2 celery stalks cut into 1” pieces

1-2 carrots cut into 1” pieces

1 onion, quartered

5 whole peppercorns

1 bay leaf

Herbs of choice (optional)

I remove any large pieces of meat from the carcass to use later when I make soup.  In a large stock pot place the carcass, skin, and bones.  Then cook over high heat until browned all over, this adds a lot of flavor to your broth.

Pour cold water in pan to cover the carcass, and then add all the remaining ingredients.  Bring to a boil, skim scum as it rises to the top, and then simmer 2-4 hours.  The longer the more intense flavor as the liquid evaporates.

Strain into a clean pot and place in the refrigerator overnight, without a lid.  The fat will float to the top and harden, which makes it easy to remove the next day.

Now you have a supply of stock to make a soup or freeze for another day.

Note: you can do the same with beef bones, but with beef bones I like to roast them in a 450°F oven on a sheet pan with the veggies for 30 minutes first, this gives an even deeper flavor.

Tip:  during the week you can save the end pieces of veggies, and then when you want to make a broth you can use these pieces when simmering.

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