Chicken Broth Recipe
Ingredients
| Cold water | 7 Cup (112 tbs) | |
| Onion | 1 Small, chopped | |
| Carrot | 1 Large, chopped | |
| Stalk celery | 1 , chopped | |
| Fresh parsley | 1⁄4 Cup (4 tbs), chopped | |
| Bay leaf | 1 | |
| Dried thyme leaves | 1⁄2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Black pepper | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 109 Calories from Fat 8
% Daily Value*
Total Fat 0.95 g1.5%
Saturated Fat 0.25 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 165.1 mg6.9%
Total Carbohydrates 25 g8.4%
Dietary Fiber 7.3 g29.1%
Sugars 9.6 g
Protein 3 g6.8%
Vitamin A 278.2% Vitamin C 62.1%
Calcium 20.7% Iron 32.1%
*Based on a 2000 Calorie diet
Directions
Cover tightly and microwave on high for 45 minutes.
Strain broth through a fine sieve or a strainer lined with clean, dry cheesecloth.
Press down on the solids gently while straining to extract as much liquid as possible.
Discard solids.
Let broth stand at room temperature until lukewarm.
Refrigerate for several hours or overnight.
Skim off all fat that has risen to the surface or pour through a soup strainer.
Variation Microwave strained broth on high uncovered for about 40 minutes until reduced to 1 cup to use as a consomme or as a glaze for making sauces.
Chef
