Chicken Broth
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1810 g
Carrot (cut into chunks)1360 g
Celery (cut into chunks)3 large
Sweet Onion (cut into chunks)14 tbsps
Sea Salt3 tbsps
Garlic (chopped)3 tbsps
Garlic Powder2 tbsps
Dried Rosemary (crushed)2 tbsps
Dried Parsley1 tbsp
Dried ThymeDirections:
1
Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid
2
Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours
3
Remove chicken from pot
4
Stir in fresh parsley until wilted, 2 to 3 minutes
5
Remove broth from heat and allow to cool slightly
6
Strain broth into freezable 2 to 4 cup containers
7
Use immediately or freeze