Hen (female chicken) is tastier than the cockerel or rooster so it is my preferred chicken when cooking all my nigerian recipes.
Recipe Summary Chicken Broth
Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.Ingredients | Stew Recipes With Chicken Stock
14 quarts water
2 (5 pound) whole chickens, skinned and trimmed of fat
4 pounds carrots, cut into chunks
3 pounds celery, cut into chunks
3 large sweet onions, cut into chunks
6 leeks, trimmed and chopped
14 tablespoons sea salt
3 tablespoons chopped garlic
3 tablespoons garlic powder
2 tablespoons crushed dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 bunch fresh parsley, chopped (Optional)
Directions
Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
When using frozen broth either thaw via microwave or refrigerator, or put directly in pot and thaw on stove. Use in any recipe calling for broth.
The nutrition data for this recipe includes the full amount of all the chicken, vegetables, and salt. The actual amount of chicken, vegetables, and salt consumed will vary.
Info | Stew Recipes With Chicken Stock
prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
24
Yield:
24 servings
TAG : Chicken Broth
Soups, Stews and Chili Recipes, Broth and Stock Recipes, Chicken Stock Recipes,
