Chicken Broth

1 Review
From the EatingWell Kitchen

Use the leftovers of a roasted chicken dinner (after removing the meat) to make this easy chicken broth.

Ingredients 48 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 48 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 roast chicken carcasses, meat removed
  • 1 onion, quartered
  • 1 carrot, quartered
  • 1 stalk celery, quartered
  • 6 cloves garlic, unpeeled
  • 1 gallon water
  • Several sprigs fresh parsley and thyme
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt

Preparation

  • Active

  • Ready In

  1. Place carcasses in a large pot. Add onion, carrot, celery, garlic and water. Bring to a boil, skimming foam. Reduce heat to low and add herbs, peppercorns and salt; simmer gently, uncovered, for 2 hours. Strain through a fine sieve into a large bowl. (Discard solids.) Let cool slightly, then refrigerate until cold. Skim off fat.
  • Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 6 months.
  • Nutrition Note: Analysis note: After straining and skimming, broth has negligible calories and nutrients except sodium (120 mg per cup).

Reviews 1

March 08, 2013
profile image
By: BK
Super Easy. Super Good. I make this all the time. It's so good. Everyone raves about my broth. It freezes well. I often make it with only 1 carcass because I'm trying to get my money's worth out of a rotisserie chicken. BTW: If you're looking for a good chicken noodle soup to use this in, make Quick and Easy Chicken Noodle Soup from allrecipes, but make the noodles separately and add as needed. Pros: Simple to make. Cons: Takes two hours, but worth it.

More You'll Love