Serves: 6
Total Calories: 590
1. Place chicken, with giblets*, in a large kettle add cold water. Bring to boil lower heat to simmer. Skim residue from surface with a large spoon as it rises. Skim for 10 minutes and add remaining ingredients bring to boil. Partially cover and reduce heat to simmer. Cook for 1 hour.
2. Cool chicken in broth remove all chicken and reserve for another use. Strain broth through a fine sieve or cheesecloth. Refrigerate overnight remove hardened fat from surface. Broth can be kept refrigerated indefinitely if brought to boil every 3 to 4 days to keep from spoiling or freeze in desired proportions.**
* When cooking chicken for broth, do not include liver as it may cause an undesirable flavor.
** Chicken stock can be frozen in ice cube trays, then stored in plastic bags for later use. To make 1 serving of gravy, use 2 cubes stock, 1/4 teaspoon cornstarch, and 1 teaspoon minced green onion.
This Chicken Broth recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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