Nutritional Info

Nutrition Facts

Serving Size 1 (368g)

Calories 685
Calories from Fat 360 (52%)
Amount Per Serving %DIV
Total Fat 40g 62%
Saturated Fat 20.8g 104%
Monounsaturated Fat 13.7g
Polyunsaturated Fat 5.4g
Trans Fat 0.0g
Cholesterol 289.2mg 96%
Sodium 910.5mg 40%
Potassium 610mg 13%
Total Carbohydrate 7.7g 3%
Dietary Fiber 3.4g 14%
Sugars 1.5g
Protein 67.6g 135%

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Recipe Description
If one broth could be called "the mother of all others," then this is it.  Chicken broth, often with dumplings or noodles, is the soup that appears most frequently in both German homes and restaurants.  It has always been a favorite of farmers who find that older, tougher chickens lend themselves nicely to producing more flavorful broths and soups, than do younger birds.  This broth is the starting point for many other soups, sauces and combination dishes.
Prep time
2 hr
Cook time
2 hr 40 min
Ready In
4 hr 40 min

Ingredients

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Serves To:USMetric
10   black peppercorns
2   salt
1   bay leaf
1 Bunch(bn)  fresh thyme
5   whole cloves
6   allpice berries
1   head savoy cabbage, quartered
1 Bunch(bn)  fresh parsley, chopped
1   parsley root, quartered
1   celery root, quartered
1   leek, trimmed and cut into large pieces
1   large onion, charred
1   large onion, halved
2   chicken backs and wings
2   whole chickens, cut up
5 Quart(q)  water

Preparation

Rinse chicken.  Remove and discard excess fat.  Place chicken and enough water to cover in a stockpot.  Bring to a boil over medium high heat.  Reduce heat to medium low, add remaining ingredients and cook, partially covered, 2 to 2 1/2 hours, skimming foam from surface until surface is clear.  Strain broth into a large bowl.  Discard cooked vegetables.  Let strained chicken cool.  Remove chicken meat from bones and reserve for other use.  Discard bones and skin.  Cool broth, uncovered.  Pour into quart or pint containers with tight fitting lids.  Refrigerate until fat congeals.  Lift fat off broth with a fork and discard fat.  Use immediately or cover and refrigerate up to 2 days, or freeze up to 3 months.  Bring broth to a full boil before using.

Additional notes

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Chicken Broth
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