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1
In a stockpot, stir together all the ingredients.
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2
Bring to a boil over high heat.
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3
Skim any foam off the top.
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4
Reduce the heat and simmer, covered, for 1 to 2 hours if not using the extra bones or 3 to 4 hours with the extra bones (to prevent cloudiness, dont let the broth return to a boil).
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5
Remove the chicken and reserve for another use.
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6
Discard the bones.
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7
Strain the broth into an airtight container, discarding the vegetables, peppercorns, and bay leaf.
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8
Cover and refrigerate the broth for 1 to 2 hours, or until the fat hardens on the surface.
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9
Discard the hardened fat before reheating the broth.
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10
Freeze broth in airtight containers to use by itself or as the base for other soups.
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11
Freeze small amounts of leftover broth in ice cube trays for future use as an ideal low-sodium seasoning.
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12
Put 1 tablespoon of broth in each compartment of the tray, then freeze.
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13
Remove the broth cubes from the tray and store them in an airtight plastic freezer bag so youll have a tablespoon at a time whenever you need it.
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14
For some recipes, such as soups that use just a small amount of broth, you can toss in the still-frozen cubes.
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15
For dishes such as casseroles, first thaw the cubes in the microwave or for several hours in the refrigerator.
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16
This broth, Beef Broth (page 52), and Vegetable Broth (page 53) are much lower in sodium than most commercially available low-sodium broths, so its a good idea to have plenty of these homemade broths on hand.
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17
(Per serving)
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18
Calories: 8
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19
Total fat: 0.0g
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20
Saturated: 0.0g
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21
Trans: 0.0g
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22
Polyunsaturated: 0.0g
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23
Monounsaturated: 0.0g
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24
Cholesterol: 0mg
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25
Sodium: 19mg
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26
Carbohydrates: 0g
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27
Fiber: 0g
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28
Sugars: 0g
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29
Protein: 2g
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30
Calcium: 4mg
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31
Potassium: 75mg
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32
Free
