Chicken Broth Supreme
Dive into the comforting warmth of Chicken Broth Supreme, a richly flavorful and nutrient-packed recipe perfect for cozy nights or as a versatile base for soups and stews. Made by simmering a whole chicken with hearty vegetables like carrots, celery, and onions, and infused with aromatic herbs such as thyme, parsley, and bay leaves, this golden elixir is the epitome of homemade goodness. The gentle, slow cooking process extracts every ounce of flavor, creating a clear, velvety broth with tender, fall-apart chicken that can be repurposed into countless dishes. With its wholesome ingredients and customizable salt level, this simple yet elegant broth is your go-to for soothing meals or meal prep staples. Make a large batch and store it for those moments when only homemade will do! Keywords: chicken broth recipe, homemade chicken broth, slow-simmered broth, aromatic broth, nourishing chicken broth, homemade soup base.
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Ingredients
- 1 4-5 lb (approximately 2 kg) Whole chicken
- 3 large Carrots
- 3 Celery stalks
- 2 medium Yellow onion
- 4 Garlic cloves
- 0.5 bunch Fresh parsley
- 3 sprigs Fresh thyme
- 2 Bay leaves
- 1 tablespoon Whole black peppercorns
- 1 tablespoon (adjust to taste) Salt
- 16 cups (4 liters) Water
Directions
Step 1
Place the whole chicken in a large stockpot, ensuring there is enough room to add vegetables and water without overflowing.
Step 2
Peel and roughly chop the carrots, celery, and onions into large chunks. Add them to the pot along with the garlic cloves (leave the garlic cloves whole).
Step 3
Tie the parsley and thyme sprigs together with kitchen twine to form a bundle, and add it to the pot along with the bay leaves and peppercorns.
Step 4
Pour 16 cups (4 liters) of water into the pot, covering the chicken and vegetables completely. Add the salt.
Step 5
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low to maintain a gentle simmer.
Step 6
Skim off any foam or impurities that rise to the surface using a slotted spoon during the first 30 minutes of cooking for a clearer broth.
Step 7
Cover the pot partially with a lid, leaving a small gap for steam to escape. Let the broth simmer gently for 3.5 to 4 hours. Check occasionally to ensure the broth remains at a low simmer and add more water if necessary to keep the ingredients submerged.
Step 8
After cooking, carefully remove the chicken from the pot. Set it aside to cool. Remove and discard the parsley/thyme bundle, bay leaves, and any other solids from the broth.
Step 9
For a clear broth, strain the liquid through a fine-mesh sieve or cheesecloth into another large pot or bowl, discarding the cooked vegetables and remaining solids.
Step 10
Once cool, shred the chicken meat from the bones if you wish to use it in another dish or add it back to the broth. The chicken meat is tender and flavorful at this stage.
Step 11
Taste the broth and adjust the seasoning with additional salt if needed.
Step 12
Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat as needed.
Nutrition Facts
| Serving size | (18857.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 536.1 |
| Total Fat 17.8g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 150mg | 0% |
| Sodium 8006.8mg | 0% |
| Total Carbohydrate 56.9g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 22.2g | |
| Protein 45.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1274.3mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2182.4mg | 0% |
Source of Calories