Difference between revisions of "Homemade Chicken Broth"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 8: | Line 8: | ||
* 1 [[carrot]] | * 1 [[carrot]] | ||
| − | == | + | == Procedures == |
# In a large stockpot combine [[Chicken]] bones, back, and neck and the [[water]]. Add [[celery]], [[Onion]], [[bay leaf]], and [[carrot]]. | # In a large stockpot combine [[Chicken]] bones, back, and neck and the [[water]]. Add [[celery]], [[Onion]], [[bay leaf]], and [[carrot]]. | ||
# Simmer over low heat 1-½ hours. Strain. | # Simmer over low heat 1-½ hours. Strain. | ||
| Line 18: | Line 18: | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
| − | [[Category:Broth | + | [[Category:Broth Recipes]] |
[[Category:Healthy Soups]] | [[Category:Healthy Soups]] | ||
Latest revision as of 16:03, 11 July 2012
Ingredients
- 2 lbs Chicken bones, back and neck
- water -- to cover
- 1 celery stalk
- 1 Onion -- quartered
- 1 bay leaf
- 1 carrot
Procedures
- In a large stockpot combine Chicken bones, back, and neck and the water. Add celery, Onion, bay leaf, and carrot.
- Simmer over low heat 1-½ hours. Strain.
Makes 4 to 6 cups.
Note
To remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock
