Chickenbroth Recipes

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CHICKEN BROTH

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

Provided by JW

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 2h15m

Yield 24

Number Of Ingredients 13



Chicken Broth image

Steps:

  • Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
  • Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Nutrition Facts : Calories 302 calories, Carbohydrate 15.4 g, Cholesterol 83.1 mg, Fat 13.8 g, Fiber 4 g, Protein 28.3 g, SaturatedFat 3.8 g, Sodium 3273.3 mg, Sugar 6.4 g

14 quarts water
2 (5 pound) whole chickens, skinned and trimmed of fat
4 pounds carrots, cut into chunks
3 pounds celery, cut into chunks
3 large sweet onions, cut into chunks
6 leeks, trimmed and chopped
14 tablespoons sea salt
3 tablespoons chopped garlic
3 tablespoons garlic powder
2 tablespoons crushed dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 bunch fresh parsley, chopped

CHICKEN BROTH

Provided by Giada De Laurentiis Bio & Top Recipes

Time 3h15m

Yield about 3 quarts

Number Of Ingredients 8



Chicken Broth image

Steps:

  • To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
  • Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
  • Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.

1 (3 1/2 to 4 pound) whole chicken
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks celery, washed and cut in thirds
1 head garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns

CHICKEN BROTH

This is my standard, go-to recipe for chicken broth. I frequently use it when making soups, curries, or anything with a sauce. I started out making the fairly normal versions that everyone uses but gradually developed my own take on it. NOTE: The nutritional facts do not account for the fact that the meat and veggies are removed from the resulting broth. Dividing all nutritional data by 20 and then multiplying the resulting sodium by 10 generally works as a good rule-of-thumb.

Provided by David J Rust

Categories     Stocks

Time 5h15m

Yield 16 Cups, 16 serving(s)

Number Of Ingredients 10



Chicken Broth image

Steps:

  • Cover all ingredients with water, cover the pot, and bring to a simmer over high heat.
  • Reduce heat, maintaining the simmer and cook, covered, for 60 minutes.
  • Remove the chicken carcass. Remove the skin, bones, neck, and cartillage and place those items back into the pot. Re-cover and return to a simmer. Set the meat aside for later use in other recipes -- possibly chicken soup.
  • Remove the lid and simmer, uncovered, for another 3.5 hours.
  • Strain the liquid of all solids, taste, and season with salt to taste.

Nutrition Facts : Calories 205.2, Fat 12.7, SaturatedFat 3.6, Cholesterol 57.9, Sodium 107.7, Carbohydrate 7.6, Fiber 1.8, Sugar 3.4, Protein 14.7

12 1/4 ounces celery ribs (about 4 large stalks)
8 1/2 ounces carrots (about 4 medium carrots)
29 1/8 ounces yellow onions, with skins (about 2 large onions)
4 1/3 lbs whole chickens (bones, skin, meat, and neck)
2 1/3 ounces Italian parsley, fresh
6 garlic cloves
6 bay leaves
2 tablespoons thyme, dried
1 tablespoon white peppercorns
48 cups water, cold

CHICKEN & NOODLES

A one pot comfort food meal. Very easy to make with minimal ingredients. If I'm out of ideas for dinner and ask around, chicken and noodles is usually suggested. My Mom made this when we were kids, now my daughter makes it for my grandson. He always says, "More noodles, please." and slurps some more down. P. S. I've even started cooking the chicken frozen in the broth. It eventually thaws out.

Provided by Chef Grandma Fran

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14



Chicken & Noodles image

Steps:

  • Wash your hands before beginning. Rinse the chicken breasts under cool water and place in a dutch oven or 5 quart stock pot. Wash your hands again. Add the chicken broth and all the seasonings.
  • Stir the seasonings lightly into the broth and bring to a boil. Reduce heat to a simmer and cook about 45 minutes or until chicken starts to separate a bit.
  • Remove the chicken breasts to a plate and keep warm. Turn up the heat to HIGH. Pour 16 ounces of noodles into the now boiling broth, cook until done and ready to serve.

Nutrition Facts : Calories 673.6, Fat 11, SaturatedFat 2.8, Cholesterol 171.3, Sodium 1648.5, Carbohydrate 88.6, Fiber 4.6, Sugar 5.1, Protein 51.8

4 boneless skinless chicken breasts
1 (49 1/2 ounce) can chicken broth
1 (14 ounce) can chicken broth (Swanson's)
3 tablespoons dried onion flakes
2 teaspoons dried chives
1 teaspoon dried parsley
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon cracked black pepper
1/4 teaspoon sage
1/4 teaspoon chili powder
1/4 teaspoon marjoram
1/4 teaspoon thyme
16 ounces noodles

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