
Brown Chicken Broth

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This broth is best made with drumsticks or wings because they are the chicken parts with the most flavor and natural gelatin. But you can also cut up whole chickens, which are often less expensive than chicken parts, and use either all the parts or everything except the breasts, saving them for another use. As a general rule, a 3-pound whole chicken or 3 pounds of chicken parts will yield a quart of brown broth.
ingredients
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serves: 1
6 pounds chicken wings ( or two 3-pound chickens drumsticks, and/or backs, backs should be chopped up into at least 3 pieces with a cleaver)
1 large onion (root end trimmed and then quartered, without peeling)
3 carrots (unpeeled, halved lengthwise, and sliced)
1 stalk celery (sliced) (optional)
1 stalks handful of fennel (optional)
3 quarts cold water (or more as needed to cover)
Bouquet garni
Servings Per Recipe: 1
Amount per Serving
Calories: 777
- Total Fat: 44.4 g
- Saturated Fat: 12.4 g
- Trans Fat: 0.5 g
- Cholesterol: 209.7 mg
- Sodium: 541.2 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 11.4 g
- Sugars: 16.2 g
- Protein: 54.8 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012