How Do You Make Chicken Broth?
When you are having bariatric surgery and need broth for Pre op and Post op, this is what you need as a clear liquid. You will not mind the days or weeks on a restricted diet if your broth is HOMEMADE.
If you have never made homemade chicken soup, its easy and the amount of love and comfort given in return for minimal effort is off the charts. There is nothing like a pot of chicken soup on the stove!
- One 2 1/2 to 3 pound whole chicken, or 5 whole leg-thighs - I decide based on price
- 3 large carrots
- 3 celery stalks
- 1 large onion, cut into quarters
- 2 bay leaves
- 10 whole black peppercorns
- 1/2 small bunch parsley
- 1 teaspoon kosher or sea salt
- 2 tablespoons Better than Bouillon Chicken base, or four chicken bouillon cubes
- Get out the big pot that came with your cookware set. The one you only use occasionally. Rinse it out and fill it about two-thirds full with water. Add the chicken, carrots, celery, onion, bay leaves, peppercorns, chicken base, salt, and parsley. Bring to a boil, lower heat and simmer for 3 hours, until rich and flavorful.
- Using a large slotted spoon or kitchen tongs, remove as much of the chicken, and whole vegetables as possible to a large bowl. Strain stock through a wire strainer into a smaller pot. If you don't have another pot, strain into a large bowl and transfer back to the original pot. Using your soup ladle, scoop off and discard as much of the chicken fat as possible.
- Slice the cooked carrots and add to the pot. When cool, remove the chicken from the bones, shred and add to the soup. I usually divide and use half for soup, and the rest for chicken salad. Soup can be prepared to this point in advance and chilled.