Make-Ahead Chicken And Broth

Course : Chicken
Serves: 1
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2 pounds chicken backs -- and necks
6 pounds frying chicken -- cut-up
4 quarts water
2 stalks celery -- cup-up
1 cup celery leaves
2 medium carrots -- sliced
1 tablespoon fresh parsley -- chopped or 1 tsp. dried
2 teaspoons salt -- to taste
1/2 teaspoon pepper
1 whole bay leaf -- * see note

Preparation / Directions:

* I add at least 2 teaspoon thyme In stock pot combine chicken pieces and water; heat to boiling. Cover; simmer 15 minutes. Skim off any froth that rises to surface. Add remaining ingredients; simmer partially covered for about 30 minutes or until chicken is fork tender and juices run clear. Remove chicken from broth. Remove meat from bones and cut-up. Divide cut-up meat into 1-cup portions (or desired amount) and place in freezer bags or containers. Refrigerate until completely cool; freeze. Meanwhile, continue simmering broth for 2 hours. Strain cool to room temperature. Cover and refrigerate until fat forms; remove fat. To store, pour broth into ice cube trays and freeze until solid; transfer cubes to plastic bags. Remove individual cubes as needed; about 10 cubes equals 1 cup broth. Chicken broth can be frozen up to 6 months; cut -up chicken can be frozen up to 1 month. About 3 quarts chicken broth; 6 to 7 cups cup-up chicken.


Nutritional Information:

1707 Calories (kcal); 147g Total Fat; (77% calories from fat); 74g Protein; 20g Carbohydrate; 402mg Cholesterol; 4856mg Sodium

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