Chicken - Stewed Chicken for broth and base recipe


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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 9.5
  • Total Fat: 0.4 g
  • Cholesterol: 2.1 mg
  • Sodium: 9.7 mg
  • Total Carbs: 0.8 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.6 g

View full nutritional breakdown of Chicken - Stewed Chicken for broth and base recipe calories by ingredient
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Introduction

The basic broth/chicken that I use for lots of other recipes. This is mild, unless you want to add additional spices. It is also very low calorie and low sodium. The basic broth/chicken that I use for lots of other recipes. This is mild, unless you want to add additional spices. It is also very low calorie and low sodium.
Number of Servings: 25

Ingredients

    1 roasting chicken - 3 pounds, all-natural, not injected
    25 cups of water
    1 medium onion, diced - about 1 cup
    2 tablespoons of garlic, minced

Directions

Open chicken package, rinse chicken well. Remove giblets and organ meats. Put Chicken into Large Stew Pot.

Add water, onion and garlic. Can also add other spices like tumeric, paprika, bouquet garni, parsley sage, thyme, chicken seasoning, salt, etc. Onion and garlic are the least you can add and makes a bland, basic broth that can be used for all sorts of recipes.

Bring to a boil. Do not Skim. Reduce heat to a low simmer, cover and let stew for 3 hours.

When cooked, refrigerate until all fat has congealed on top. Skim off all visible fat. Pick chicken parts putting only edible chicken back into the skimmed broth.

Dispose of all skin, bone and fat (Or drop them back into a stock pot, add lots of spices and stew them for another 4-6 hours - then strain that broth and dispose of the remains).

Recipe yields about 5 cups chicken pieces and 25 cups of broth.

TAGS:  Poultry |

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