
White Chicken Broth

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Brown chicken broth is more flavorful than white broth, but for cream soups and white sauces, you need a white broth, which takes less time to make. For a clear soup, make white broth with chicken parts that contain meat (not with backs or just wings) because the bones will cloud the broth.
ingredients
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serves: 1
6 pounds chicken legs (drumsticks, and/or wings; carcasses from three 4-pound roasted chickens; or any combination)
1 large onion (root end trimmed and then quartered without peeling)
2 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: 3416
- Total Fat: 104.5 g
- Saturated Fat: 26.8 g
- Trans Fat: 0.4 g
- Cholesterol: 2179.2 mg
- Sodium: 2642.9 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 9.7 g
- Sugars: 13.3 g
- Protein: 552.6 g
preparation

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