Chicken Broth

Ingredients

• 2 free-range chickens, about 3 1/2 pounds each
• 2 large Spanish onions, unpeeled, quartered
• 3 large carrots, peeled and cut into 2-inch lengths
• 3 ribs celery, cut into 2-inch lengths
• 2 tablespoons black peppercorns
• 2 bay leaves
• 6 quarts water

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    28 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 9 milligrams cholesterol; 29 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Five quarts

Preparation

1. Place all ingredients in a large stockpot. Bring to a boil over medium-high heat. Reduce to a very slow simmer. Cook, skimming the broth as necessary, for 4 to 5 hours. Strain the stock through a fine mesh sieve. Set aside and cool to room temperature, refrigerate overnight. Skim the fat from the top of the stock. Ladle any broth not used immediately into airtight containers and store in the freezer.