Homemade Chicken Broth

Name: Homemade Chicken Broth
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 3 pounds whole chicken legs (drumstick plus thigh); 1 white onion, quartered; 2 carrots, peeled and halved crosswise; 2 celery stalks, halved crosswise; 1 teaspoon kosher salt; 1 teaspoon black peppercorns; 1 bunch parsley or thyme; 1 bay leaf

4 steps

Prep:10minCook:2h

Updated at: Thu, 17 Aug 2023 05:33:06 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories614.6 kcal (31%)

Total Fat43.1 g (62%)

Carbs9.6 g (4%)

Sugars3.6 g (4%)

Protein45.4 g (91%)

Sodium903.4 mg (45%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

3 poundswhole chicken legs

peeled and halved crosswise

2celery stalks

halved crosswise

1 teaspoonkosher salt

1 teaspoonblack peppercorns

1 bunchparsley

or thyme

1bay leaf

Instructions

Step 1

In a large stockpot, combine the chicken legs, onion, carrots, celery, salt, and peppercorns. Tie the parsley and/or thyme and bay leaf together with kitchen string and add it to the pot. Add 4 quarts cold water.

Step 2

Bring the water to a gentle boil over medium-high heat. Immediately reduce the heat to a gentle simmer. Cook until the chicken is cooked but still has flavor, about 40 minutes. Use tongs to remove the chicken legs to a platter or baking sheet. Let stand just until cool enough to handle with a knife and fork. Remove the meat from the bones. (Set the meat aside to use in another recipe. Store in a covered container in the refrigerator for up to 3 days.)

Step 3

Return the skin and bones to the stockpot and continue to gently simmer for 1 hour. Strain the broth through a mesh sieve and discard the solids.

Step 4

Store the broth in covered containers in the refrigerator for up to 3 days or freeze for up to 2 months.