Serves: 8
Total Calories: 79
1. In Dutch oven, combine chicken and water. Bring to a boil. Skim and discard residue that rises to surface. Reduce heat partially cover and simmer 30 minutes.
2. Add all remaining ingredients except 1/2 teaspoon salt partially cover and simmer an additional 4 hours.
3. Remove bones from broth. Cool slightly. Remove meat from bones refrigerate or freeze for a later use.
4. Strain broth stir in 1/2 teaspoon salt. Cool uncovered in refrigerator. Skim fat from broth discard. Cover store in refrigerator up to 3 days or freeze up to 6 months.
Nutrition Information: Not possible to calculate because of recipe variables.
See Cook's Note: Broth Substitutions
This Chicken Broth recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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