Ingredients
- 3 pounds meaty chicken bones, a combination of wings, backs and necks
- 2 medium onions, peeled and quartered
- 2 carrots, peeled
- 2 celery stalks
- 1 bay leaf
- 2 thyme sprigs
- 2 parsley sprigs
- 5 black peppercorns
- Nutritional Information
Nutritional analysis per serving (2 servings)
38 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 9 milligrams cholesterol; 46 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
about 4 quarts
Preparation
- Put all the ingredients in a large soup pot. Add 6 quarts cold water, turn the heat to high and bring to a boil.
- Turn the heat to a gentle simmer. Spoon off and discard any foam that rises to the surface.
- Simmer, uncovered, for 2 hours. Strain broth through a fine-meshed sieve. Cool to room temperature and refrigerate for future use (chicken fat will rise to surface and congeal), or skim fat from surface and use immediately.
2 hours
Dining and Cooking