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Homemade Chicken Broth
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Homemade Chicken Broth

36 godz. 40 minPorcje: 12Nutri-Score B€
od @reidhomestead2 importyugotowano 0 razy
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Składniki

12 osób
  • chicken carcasses (from rotisserie or cooked chickens, saved in the freezer)Mięso2 kawałki
  • chicken feet (rinsed)Mięso6 kawałki
  • chicken necks (rinsed)Mięso3 kawałki
  • carrots (roughly chopped)Warzywa i owoce2 kawałki
  • onion (quartered)Warzywa i owoce1 kawałek
  • celery stalks (roughly chopped)Warzywa i owoce2 kawałki
  • apple cider vinegar (a splash)Spiżarnia15 ml
  • saltPrzyprawy10 g
  • black pepper (ground)Przyprawy3 g
  • garlic (cloves, smashed)Warzywa i owoce8 kawałki
  • bay leavesPrzyprawy3 kawałki
  • water (cold, to cover)Inne3 litry

na porcję

Wartości odżywcze

36kcal

Węglowodany
2 g
Białko
4 g
Tłuszcz
2 g
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Przybory

  • Wolnowar
  • Garnek
  • Durszlak
  • Sito

krok po kroku

Przygotowanie

  1. Save the carcasses

    • Keep chicken carcasses and bones in a bag in the freezer until ready to use.
    • Use carcasses from rotisserie chickens or from a whole chicken you cooked.
    Krok 1

  2. Load the pot

    • Place the carcasses, chicken feet and necks in the slow cooker or stock pot.
    • Add the carrots, onion and celery.
    Krok 2

  3. Season and cover

    • Add a splash of apple cider vinegar, salt, pepper, plenty of garlic and bay leaves.
    • Cover with cold water.
    Krok 3

  4. Cook low and slow

    • Cook on low heat, keeping the broth at a gentle simmer.
    Krok 4

  5. Pull the birds and debone

    • Remove the chickens from the pot and debone them.
    • Keep the meat for another use and return the carcasses to the pot.
    Krok 5

  6. Continue cooking

    • Keep simmering for another 12 hours, then a third 12 hours, up to 36 hours total.
    • The broth is ready when the bones break apart easily.
    Krok 6

  7. Strain the broth

    • Strain the broth through a colander and fine sieve.
    • Discard the solids and keep the clear, nutrient-rich broth.
    Krok 7
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