Chicken Broth
Because this chicken broth is made from chicken breasts, you get multiple meals from the recipe in addition to the broth. The chicken is used to make the broth, and is then frozen and can be used in any recipes calling for cooked chicken.
INGREDIENTS | YIELDS 6–7 CUPS
- 2½ pounds bone-in chicken breasts
- 5 sprigs thyme
- 5 sprigs parsley
- 1 bay leaf
- 8 whole peppercorns
- 2 quarts cold water
- 2 ribs celery
- 2 onions
- 2 carrots
- 1 clove garlic, peeled
Freezing Day
Put chicken breasts, thyme, parsley, bay leaf, and peppercorns in stockpot with 2 quarts cold water.
Cut up celery, onions, carrots, and garlic into chunks and add to water. Bring to a boil, turn down heat, and simmer 4 hours uncovered. Skim foam off the top of the water throughout the cooking time.
Remove chicken from water and set aside to cool. Remove chicken from bones and freeze for another use.
Strain broth and put it in refrigerator overnight. In the morning, remove and discard fat from the surface of the broth.
Divide broth into 1 cup servings and freeze in a freezer bag or plastic container.
Reheating Instructions
Defrost chicken broth in the refrigerator overnight. Boil for 2 minutes and use according to recipe.
PER SERVING
Calories: 102 | Fat: 1g | Protein: 18g | Sodium: 633mg | Carbohydrates: 6g | Fiber: 0g
