Chicken broth, from scratch, no salt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4. 5 lbs of chicken, skin removed ( I prefer thighs or chicken quarters for richer broth.)12 cups water1- 10 oz. package frozen, butternut squash2 large carrots, cut in half2 large stalks celery1 large onion, cut in half (about 1 cup's worth)4 cloves garlic, pressed, but not chopped3 bay leaves1 tsp turmeric1 tsp italian seasoning1 tsp whole peppercorns (in a spice bag)1 sprig rosemary
If not reduced, this will make about 10 cups.
Note: never add salt, or ingredient with sodium until the end when making a broth. Otherwise, as you reduce, it will become too salty. Add salt near the end, or if freezing, add salt when you use it in a recipe.
1. Add all ingredients to a large pot and make sure it is just covered by fresh, cold water. Bring this to just a boil over med-high heat, then reduce to low heat and let cook for about an hour.
2. Don't let this first cooking boil, this way you can skim the foam, which is fat, that will rise to the surface. After about an hour, remove the chicken from the pot and take off about half the meat, leaving a lot clinging to the bones. Set this aside to either be added back to finished soup, or in other recipes. Return the bones with plenty of meat attached back to the pot. Add water as needed to keep all ingredient fully submerged, with about 1/2" water.
3. Cover and simmer for 1 to 2 hours, tasting and adding seasoning if needed (not salt). After all the flavor has been cooked out of the chicken and vegetables, remove them from the broth. You can puree the carrot, celery and onion with about a cup of broth and add this back to the soup for fiber or use in other recipes as a thickener. The meat will pretty much be flavorless however, it will make your cats or dogs very happy!
5. At this point, depending on what you want the broth for, you can continue to reduce it to make it stronger in flavor. If you reduce it by about half, it makes a good base to freeze and then reconstitute with water for later use. If making soup or stew now, add you other ingredients and let cook, uncovered so it will reduce a little, until done.
Number of Servings: 10
Recipe submitted by SparkPeople user CCKELLY3.
Note: never add salt, or ingredient with sodium until the end when making a broth. Otherwise, as you reduce, it will become too salty. Add salt near the end, or if freezing, add salt when you use it in a recipe.
1. Add all ingredients to a large pot and make sure it is just covered by fresh, cold water. Bring this to just a boil over med-high heat, then reduce to low heat and let cook for about an hour.
2. Don't let this first cooking boil, this way you can skim the foam, which is fat, that will rise to the surface. After about an hour, remove the chicken from the pot and take off about half the meat, leaving a lot clinging to the bones. Set this aside to either be added back to finished soup, or in other recipes. Return the bones with plenty of meat attached back to the pot. Add water as needed to keep all ingredient fully submerged, with about 1/2" water.
3. Cover and simmer for 1 to 2 hours, tasting and adding seasoning if needed (not salt). After all the flavor has been cooked out of the chicken and vegetables, remove them from the broth. You can puree the carrot, celery and onion with about a cup of broth and add this back to the soup for fiber or use in other recipes as a thickener. The meat will pretty much be flavorless however, it will make your cats or dogs very happy!
5. At this point, depending on what you want the broth for, you can continue to reduce it to make it stronger in flavor. If you reduce it by about half, it makes a good base to freeze and then reconstitute with water for later use. If making soup or stew now, add you other ingredients and let cook, uncovered so it will reduce a little, until done.
Number of Servings: 10
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 109.9
- Total Fat: 2.8 g
- Cholesterol: 57.3 mg
- Sodium: 154.3 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.0 g
- Protein: 14.3 g
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