Chicken Broth

Directions

1. 1
   In a stockpot, stir together all the ingredients.
2. 2
   Bring to a boil over high heat.
3. 3
   Skim any foam off the top.
4. 4
   Reduce the heat and simmer, covered, for 1 to 2 hours if not using the extra bones or 3 to 4 hours with the extra bones (to prevent cloudiness, dont let the broth return to a boil).
5. 5
   Remove the chicken and reserve for another use.
6. 6
   Discard the bones.
7. 7
   Strain the broth into an airtight container, discarding the vegetables, peppercorns, and bay leaf.
8. 8
   Cover and refrigerate the broth for 1 to 2 hours, or until the fat hardens on the surface.
9. 9
   Discard the hardened fat before reheating the broth.
10. 10
    Freeze broth in airtight containers to use by itself or as the base for other soups.
11. 11
    Freeze small amounts of leftover broth in ice cube trays for future use as an ideal low-sodium seasoning.
12. 12
    Put 1 tablespoon of broth in each compartment of the tray, then freeze.
13. 13
    Remove the broth cubes from the tray and store them in an airtight plastic freezer bag so youll have a tablespoon at a time whenever you need it.
14. 14
    For some recipes, such as soups that use just a small amount of broth, you can toss in the still-frozen cubes.
15. 15
    For dishes such as casseroles, first thaw the cubes in the microwave or for several hours in the refrigerator.
16. 16
    This broth, Beef Broth (page 52), and Vegetable Broth (page 53) are much lower in sodium than most commercially available low-sodium broths, so its a good idea to have plenty of these homemade broths on hand.
17. 17
    (Per serving)
18. 18
    Calories: 8
19. 19
    Total fat: 0.0g
20. 20
    Saturated: 0.0g
21. 21
    Trans: 0.0g
22. 22
    Polyunsaturated: 0.0g
23. 23
    Monounsaturated: 0.0g
24. 24
    Cholesterol: 0mg
25. 25
    Sodium: 19mg
26. 26
    Carbohydrates: 0g
27. 27
    Fiber: 0g
28. 28
    Sugars: 0g
29. 29
    Protein: 2g
30. 30
    Calcium: 4mg
31. 31
    Potassium: 75mg
32. 32
    Free