Chicken Broth Recipe
Here's the chicken broth recipe I've had so many requests to post. Hope you all enjoy it as much as my family does!
Here's the recipe for the chicken broth I made for Bec. I got it from Susan Leach's Before and After book:
1 Whole 2 1/2 to 3 pound chicken
3 Carrots, cut in half
3 Celery Stalks, cut in half
1 Large Onion, quartered
2 teaspoons of kosher salt
1/2 teaspoon whole peppercorns
Place all ingredients in a 8 to 10 quart stockpot and fill with cold water to cover. Bring to a boil, then reduce the heat and simmer, skimming any foam as necessary, for 3 1/2 to 4 hours, until reduced by about one-third. Carefully transfer the chicken to a bowl and pout the stock through a fine mesh sieve set over a large bowl or pot, pressing on the solids to extract as much liquid as possible. Cook the stock at room temperature. Cover and chill until the fat has solidi-fed, at lease overnight and up to 3 days. Scrape off and discard the fat.
WLS 1/2 cup portion: Calories 40, fat 1.5 gr, carbs 4.0 gr, protein 3.0 grams.
I then debone and take the skin off the chicken and freeze the chicken for use later. The chicken just falls off the bone..at least when I cook it in the Nesco. Have never done it on top of the stove as she recommends. Last night I turned the Nesco on to 275 at 9:30pm and turned it off this morning at 9:30am.
That's the official recipe out of the book. Hope you enjoy it, it is really good!
Debbie D.
P.S. I always DOUBLE the recipe when I cook it in my 18 quart roaster. It freezes very well. Great to use in recipes too!
Enjoy!
Here's the recipe for the chicken broth I made for Bec. I got it from Susan Leach's Before and After book:
1 Whole 2 1/2 to 3 pound chicken
3 Carrots, cut in half
3 Celery Stalks, cut in half
1 Large Onion, quartered
2 teaspoons of kosher salt
1/2 teaspoon whole peppercorns
Place all ingredients in a 8 to 10 quart stockpot and fill with cold water to cover. Bring to a boil, then reduce the heat and simmer, skimming any foam as necessary, for 3 1/2 to 4 hours, until reduced by about one-third. Carefully transfer the chicken to a bowl and pout the stock through a fine mesh sieve set over a large bowl or pot, pressing on the solids to extract as much liquid as possible. Cook the stock at room temperature. Cover and chill until the fat has solidi-fed, at lease overnight and up to 3 days. Scrape off and discard the fat.
WLS 1/2 cup portion: Calories 40, fat 1.5 gr, carbs 4.0 gr, protein 3.0 grams.
I then debone and take the skin off the chicken and freeze the chicken for use later. The chicken just falls off the bone..at least when I cook it in the Nesco. Have never done it on top of the stove as she recommends. Last night I turned the Nesco on to 275 at 9:30pm and turned it off this morning at 9:30am.
That's the official recipe out of the book. Hope you enjoy it, it is really good!
Debbie D.
P.S. I always DOUBLE the recipe when I cook it in my 18 quart roaster. It freezes very well. Great to use in recipes too!
Enjoy!
thanks Deb i have printed it out this time. lol we need to start giving this receipe to all the girls that are going to have surgery so they can have it on hand when they have surgery..for the week of clear liquids ...
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JAN COOK
I got my chicken on---I cut up the celery and carrots last night and put them in a zip loc so all I had to do was wash my chicken throw it in the pot with water and dump in the bag of celery and carrots, I always keep a zip loc in the freezer with diced onion so I just grabbes a handfull and dumped it in. It's off and cooking!!! I can't wait!!! This is the same recipie I usually use just never did it with pepercorns. I also sliced the carrots and celery to make more of a soup consistency. Thank for the recpie Deb!!!
Renee
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