Savory Chicken and Broth
Warm your soul with the comforting flavors of this Savory Chicken and Broth recipe, a kitchen staple that's as versatile as it is nourishing. Featuring a tender whole chicken simmered to perfection alongside aromatic vegetables like carrots, celery, onion, and garlic, this recipe creates a rich and flavorful broth infused with fresh herbs, bay leaves, and peppercorns. The slow-cooked method ensures a deeply fragrant stock while yielding melt-in-your-mouth chicken that's perfect for soups, casseroles, or hearty meals on its own. Ready in just over two hours, this wholesome dish is ideal for cozy dinners or meal prepping, providing a healthy, homemade alternative to store-bought broths and shredded poultry. Packed with nutrients and naturally gluten-free, this one-pot recipe is a must-have for your culinary repertoire.
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Recipe Information
Ingredients
- 1 whole chicken
- 3 large carrots
- 3 celery stalks
- 1 large onion
- 4 garlic cloves
- 2 bay leaves
- 10 peppercorns
- 6 sprigs fresh parsley
- 4 sprigs fresh thyme
- 2 teaspoons salt
- 16 cups water
Instructions
Thoroughly rinse the whole chicken under cold water and remove any giblets from the cavity. Pat it dry with paper towels and set aside.
Peel and cut the carrots into 2-inch pieces. Rinse and cut the celery stalks into similar-sized chunks. Peel and quarter the onion. Peel the garlic cloves and leave them whole.
In a large stockpot, place the chicken in the center. Surround it with the carrots, celery, onion, and garlic cloves.
Add the bay leaves, peppercorns, parsley sprigs, and thyme sprigs to the pot. Sprinkle in the salt.
Pour the water over the chicken and vegetables, ensuring the chicken is fully submerged.
Place the pot over medium-high heat and bring the water to a gentle boil. Skim off any foam or impurities that rise to the surface using a spoon.
Once boiling, reduce the heat to low. Cover the pot with a lid, leaving a small gap for steam to escape, and let it simmer gently for about 90 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly before shredding or carving. Remove and discard the skin and bones if desired.
Strain the broth through a fine-mesh sieve into a clean container to remove the vegetables, herbs, and spices. Discard the solids or save the cooked vegetables for another use.
Taste the broth and adjust the seasoning with additional salt if needed.
Serve the shredded chicken with the broth as a soup, or reserve them separately for other recipes like casseroles, sandwiches, or rice dishes.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 5219 mg | 227% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 22.3 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2436 mg | 52% | |
*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.
