Prep
Cook
Inactive
Total
Yield 1.5 Gallons
Step #1: Take the chicken and wash well. Deeply pierce the skin all over with a long serving fork (this is to let the juices deep down in the tissues to release over time), and place in a very large stock pot.
Step #2: Add a little salt then add water till it covers the chicken. Heat on the lowest setting possible and let it sit for at least 18 hours. The water should never boil but should just sort of bubble a little.
Step #3: Once the chicken has given up all it’s juices, take it out (it will fall apart so you will need to use a tool that can scoop it up) and set aside in a big bowl to cool off.
Step #4: Next add the veggies and let that simmer or bubble for another couple of hours or so. Turn off the heat then remove and discard the veggies.
Step #5: Cool for a few hours and then pour through a cheese cloth-lined strainer to catch any tidbits still left in the pot.
Step #6: Put thoroughly cooled broth into containers in the fridge. After a day you can take them out and skim off the fat which can be saved in the freezer.
Another helpful tip, you can also buy ice cube trays and freeze individual stock ice cubes, which is really handy if you find yourself needing to make soup for one, but only have containers of stock for 6.
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Courses Beverage or Stock
Serving Size 1 cup
Amount Per Serving | ||
---|---|---|
Calories 10 | ||
% Daily Value | ||
Total Carbohydrates 1 g | 0% | |
Protein 2 g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/homemade-chicken-broth/