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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Recipe Information
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
Instructions
Place the whole chicken in a large stockpot, ensuring there is enough room to add vegetables and water without overflowing.
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).
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.
Pour 16 cups (4 liters) of water into the pot, covering the chicken and vegetables completely. Add the salt.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low to maintain a gentle simmer.
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.
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.
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.
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.
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.
Taste the broth and adjust the seasoning with additional salt if needed.
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
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 8007 mg | 348% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1274 mg | 98% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
