Nutritional Info

Nutrition Facts

Serving Size 1 (457g)

Calories 576
Calories from Fat 128 (22%)
Amount Per Serving %DIV
Total Fat 14.2g 22%
Saturated Fat 4.7g 24%
Monounsaturated Fat 5.9g
Polyunsaturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 230.6mg 77%
Sodium 920.9mg 40%
Potassium 911.1mg 19%
Total Carbohydrate 15.2g 5%
Dietary Fiber 0g 0%
Sugars 0g
Protein 83.3g 167%

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Recipe Description
The best broth is made from a fowl, which is an older bird, very flavorful but too tough for much else. If you can't find a fowl, use a whole roaster, but don't waste the good meat. After about 40 minutes of simmering, remove the meat from the bones and save it for another use. Put the bones back into the pot, where they will continue to add flavor to the broth.
Prep time
24 hr 30 min
Cook time
2 hr 10 min
Ready In
26 hr 40 min

Ingredients

Serves Tool

Serves To:USMetric
6 Quart(q)  water
4 Pound(lb)  fowl, or whole chicken
3 Clove(clv)  garlic, crushed
1   large spanish onion, halved, peeled and cut into big slices
1 Bunch(bn)  small parsley, chopped
1   rib celery, cut into 2 inch pieces
2   carrots, scrubbed and cut into 2 inch pieces
3   bay leaves
8   peppercorns
1 Teaspoon(t)  kosher salt

Preparation

Put the water and fowl in a big stockpot and bring to a boil. Reduce to a simmer. Skim off the brownish foam that rises to the surface. Add the remaining ingredients. Simmer gently, uncovered, for 2 hours. Let it rest until cool enough to handle safely. With a slotted spoon, remove and discard the bones and vegetables. Then pour the broth through a fine wire mesh strainer, preferably lined with cheesecloth. Chill the broth in the refrigerator for 1 day until the fat rises to the surface and solidifies. Skim off and discard the fat, then store the broth in the freezer in 2 and 4 cup containers.

Additional notes

Tip: You can store broth in the refrigerator, but chicken broth is a magnet for bacteria and should not be kept for more than 2 days. Even then should be brought to a rolling boil before use. If you are in a rush to use the broth as soon as it is made and want to avoid the fat, use a turkey baster to suck up the broth from under the fat floating on the surface.

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Broth from Fowl
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