Chicken Broth

So much flavor PLUS you get all that shredded chicken! Meal idea: Chicken Pot Pie

Prep: 15 minutes Cook: 1 hour and 45 minutes SUPPLIES - Large stock pot with lid or Dutch oven - Measuring cups and spoons - Butcher Block - Knife - Sieve - Medium bowl

IN THE KITCHEN - Whole Chicken 1 ~ 4lbs - Black peppercorn 1 tablespoon - Salt 1 teaspoon - Parsley springs 10 - Garlic cloves; unpeeled + smashed 6 - Bay leaves 3 - Carrots; 2” pieces 2 - Celery stalk; 2" pieces 1 - Yellow onion; unpeeled and quartered 1 - Water 10-12 cups - Cider vinegar (optional) 1 tablespoon LETS COOK 1. Add all items to a large stock pot or Dutch oven; water last.  2. Bring to a boil over medium heat. 3. Reduce heat, simmer uncovered for 2 hours. 4.Remove chicken (the meat will be falling off the bones). Let cool in a bowl before removing all the meat from bones (you'll get around 4 cups). 5. Sieve broth into a large bowl, discarding all solids. 6. Cover, chill (for 4+ hrs) and remove top fat before use. Makes ~7 cups




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