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Homemade Chicken Broth

Homemade Chicken Broth

Get Ready

Servings: Makes 5 quarts (enough for two batches of soup)

Prep Time: 20 minutes

Cook Time: 207 minutes

Ingredients: Add ingredients to List

1 1/2 teaspoons vegetable or canola oil
5 lbs chicken wings, necks, and backs (any combination)
2 large onions, chopped
1/4 teaspoon salt
2 each carrots, chopped
2 each ribs celery, chopped
10 sprigs Fresh thyme
20 sprigs Fresh parsley
3 each Whole bay leaves
1 tablespoon black peppercorns
6 qts water

directions:

1. In a very large stockpot, heat oil over medium-high heat. Place as many chicken pieces as will fit into a single layer, skin side down (do not crowd - you'll need to brown in 3 or 4 batches) and cook, undisturbed, until the skin is golden, about 4 minutes. Turn the chicken pieces and cook, again undisturbed, until second side is golden, about 4 minutes longer. Transfer pieces to a large plate and repeat with remaining chicken, adjusting heat if pot threatens to scorch. Once all the chicken is done, remove all but 2 teaspoons fat from pot.
2. Return pot to medium heat, add onions and salt and cook, stirring frequently, until softened, about 4 minutes. Return chicken to pot, cover, adjust heat to medium-low, and simmer until chicken has released its juices, about 15 minutes.
3. Add carrots, celery, thyme, parsley, bay leaves, peppercorns, and water. Adjust heat to high and bring to a strong simmer. Skim surface foam, adjust heat to low, and simmer gently (make sure it's not boiling) until fragrant and flavorful, about 3 hours, skimming periodically as necessary.
4. Strain broth into a very large bowl or pot, pressing solids to release as much liquid as possible; discard solids. Refrigerate broth, covered, overnight or until fat has risen to surface and solidified. Remove and discard solid fat or reserve for another use. Use broth at once or refrigerate, covered, for 3 days, or freeze in portions as desired.
Source: Hannaford fresh Magazine, January - February 2012

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Quantity Ingredients coupon
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1 1/2 teaspoons vegetable or canola oil  
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5 lbs chicken wings, necks, and backs (any combination)  
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2 large onions, chopped  
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1/4 teaspoon salt  
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2 each carrots, chopped  
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2 each ribs celery, chopped  
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10 sprigs Fresh thyme  
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20 sprigs Fresh parsley  
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3 each Whole bay leaves  
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1 tablespoon black peppercorns  
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6 qts water  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 5 quarts (enough for two batches of soup)
Base Nutrients
Calories 440 kcal (22%)
Calories from Fat 279 kcal (0%)
Total Fat 31 g (47%)
Saturated Fat 8 g (40%)
Cholesterol 150 mg (50%)
Sodium 230 mg (9%)
Total Carbohydrates 5 g (1%)
Dietary Fiber 1 g (4%)
Protein 36 g (60%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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