Home-Made Chicken Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Lavender Flowers, 1 tbsp Rose Petals (dried), 2 tbsp Carrots, raw, 2 carrot (7-1/2") Celery, raw, 2 stalk, medium (7-1/2" - 8" long) Onions, raw, 2 medium (2-1/2" dia) Thyme, ground, 1 tbsp *Low-Sodium Worchestershire Sauce, 1 serving *Vegetable boullion - 1 cube, 1 serving Roasting Chicken, light meat, 2 cup, chopped or diced Salt, 2 tbsp Pepper, black, 1 tbsp Water, tap, 6 cup (8 fl oz)
First, quarter the onions, break the carrots and celery in half, and then put every ingredient in the pot and bring to a boil. Cover, and turn the heat down to medium-low and simmer for 1 hour. Remove the chicken onto a plate once the legs are easily jiggled. Strain through a cheese cloth, and cool in the fridge. Once it has cooled (if you can wait that long!), you can skim off any fat that has congealed on the top. Voila! C'est fini!
Please note: The dried flowers are purely optional. They just add a depth to the broth that will surprise you.
Serving Size: makes 6, 1.5 cup servings approximately
Number of Servings: 6
Recipe submitted by SparkPeople user HYBISCUS22.
Please note: The dried flowers are purely optional. They just add a depth to the broth that will surprise you.
Serving Size: makes 6, 1.5 cup servings approximately
Number of Servings: 6
Recipe submitted by SparkPeople user HYBISCUS22.
Nutritional Info Amount Per Serving
- Calories: 103.9
- Total Fat: 2.1 g
- Cholesterol: 35.0 mg
- Sodium: 2,541.6 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.1 g
- Protein: 13.6 g
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