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Chicken Broth

Soup

Contributed by: BMC Teaching Kitchen

A white bowl with handles on either side, filled with a golden broth.

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Chicken broth is rich in vitamins and minerals, and the vinegar helps to extract the minerals from the bones. It also contains an amino acid called glutamine, which is beneficial for gut health. This recipe uses a whole chicken, so not only will you make a broth, but also a poached chicken that can be used in a variety of dishes.

What can you do with the chicken? Chop up the chicken and put it in the broth after it is done, or use the chicken in some Chicken Pesto Panini, Cold Noodles with Bok Choy and Shredded Chicken or any other recipe that calls for raw, sautéed or baked chicken.*

 

 

 

Serves:
servings
Total Time:
480 minutes
Prep Time:
15 minutes
Cook Time:
465 minutes

Ingredients


Chicken - 1, 3-4lb chicken Onion - 1 large, yellow or white Carrots - 1 medium (optional) Celery - 1 large rib (optional) Bay_Leaf - 1 medium Vinegar - 1 Tablespoon apple cider vinegar, red wine vinegar, or other vinegar Water - enough to cover the chicken Salt_and_Pepper - To taste

Instructions

Step 1
Put all ingredients into a pot, and cover with water. The chicken should be completely covered by water with about 1/2" water on top.
Step 2
Bring to a boil over medim heat. Turn off the heat, and skim off any foam that rose to the top and discard it.
Step 3
Cover the pot and let it sit one hour.
Step 4
After one hour, remove the chicken carefully to a plate or bowl (it will still be hot). When cool enough to handle, after about 15 minutes, pull or cut the chicken meat off the bones.
Step 5
Set the meat aside to cool, and put the bones back in the pot. Simmer, partially covered, for 6-8 hours. You may also put the bones in a slow cooker and pour the broth over it, and simmer in a slow cooker for 6-8 hours.
Step 6
Once the chicken is cooled, you may refrigerate it and use it within 1 week, or freeze it and use within 3 months. You may also use it in the broth, after you strain it, for a chicken soup.
Step 7
After 6-8 hours, strain the broth and discard the bones and vegetables. Most of their nutrients and flavor are in the water by this time. Pour broth into a shallow dish, add 2 cups of ice, and allow to cool. Refrigerate once the broth is slightly cool to the touch (about 70 °F ).

Notes

*When using poached chicken in a recipe that calls for raw chicken, you can simply skip the step of cooking the chicken, and add the chicken to the dish last. 

Calorie content below is for 1 cup of broth, without anything added.

Nutrition Information

Calories:
86 Calories