Serves: 4
1. Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in 4-quart Dutch oven or stockpot. Add remaining ingredients heat to boiling. Skim foam from broth reduce heat. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined sieve discard vegetables.
3. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for up to 6 months.
*3 to 3 1/2 pounds chicken necks, backs and giblets (except liver) can be used to make broth.
NUTRITION FACTS: 1 Cup: Calories 155 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 65mg Sodium 700mg Carbohydrate 1g (Dietary Fiber 0g) Protein 24g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6% DIET EXCHANGES: 3 Very Lean Meat 1 Fat
Slow Cooker Directions: Decrease water to 3 cups. Increase salt to 1 1/4 teaspoons. Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Continue as directed in step 2.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken and Broth recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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