SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 266.7
  • Total Fat: 17.0 g
  • Cholesterol: 102.0 mg
  • Sodium: 34.8 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 21.5 g

View full nutritional breakdown of Red's Low-Fat Chicken Broth calories by ingredient
Report Inappropriate Recipe

Red's Low-Fat Chicken Broth

Submitted by: REDOONAGH

Introduction

I have found that making my own broth ahead of time and freezing it is three things: SUPER low in sodium, has a depth of flavor that you do not get in market broth, and easy!

Making this ahead of time and thawing only when you need it is AWESOME! I freeze it in 2 cup, 4 cup and 6 cup vacuum sealed bags. I just pull out what I need an hour or two before I make it. And the taste will prove that all your work before hand was time more than well spent!!!

It was a life saver when I was on a liquid diet.

I make this broth 2-3 times a month... It never lasts long!

Inspired by Saved By Soup - Judith Barret
I have found that making my own broth ahead of time and freezing it is three things: SUPER low in sodium, has a depth of flavor that you do not get in market broth, and easy!

Making this ahead of time and thawing only when you need it is AWESOME! I freeze it in 2 cup, 4 cup and 6 cup vacuum sealed bags. I just pull out what I need an hour or two before I make it. And the taste will prove that all your work before hand was time more than well spent!!!

It was a life saver when I was on a liquid diet.

I make this broth 2-3 times a month... It never lasts long!

Inspired by Saved By Soup - Judith Barret

Number of Servings: 12

Ingredients

    1 whole chicken (approximately 3 lbs) or soup parts (wings backs and neck)
    1 medium onion
    4 medium carrots
    4 ribs celery
    1 bunch fresh parsley (rinse well)
    4 quarts cold water (16 cups)

Directions

Rough chop your Vegetables(into about 2 inch pieces)

Combine all of your ingredients into an 8 quart stockpot and cook over high heat. When it comes to a boil, reduce heat to medium low d cover. Skim the surface of fat occasionally (*or try my trick below). Cook until chicken is falling off the bone. about 1 1/2 hour to 2 hours. Cool at room temperature.

When room temperature strain the liquid off using a sieve of colander into a couple bowls or plastic containers (remember it yields about 12 cups when finished)press water out of chicken and vegetables with spoon (I reserve the chicken for other soups, but the vegetables I toss since their essence is now in the broth and they no longer have much taste)

Divide broth into 2,4,or 6 cup amounts in a freezable container (I am an uber fan of vacuum seal bags). Store in refrigerator for up to 5 days or freeze for up to 3 months, but I doubt it will last that long.

Makes 12 - 1 cup servings

*fat removal trick*
Place your cooled and strained broth in your refrigerator over night. In the morning the fat will be hardened and floating on top and super easy to skim off! Then divide and freeze!

Number of Servings: 12

Recipe submitted by SparkPeople user REDOONAGH.






Great Stories from around the Web


Rate This Recipe