Low-Fat Chicken Broth Recipe

Name: Low-Fat Chicken Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: carcass of a baked chicken or chicken parts; 1 onion, diced or sliced; 2 carrots, cut in chunks; 2 stalks celery, cut in chunks; 1 bay leaf; 2 or 3 sprigs parsley; 1/4 tsp. thyme; 1/4 tsp. sage; 4 or 5 peppercorns; 1 or 2 cloves garlic; 1/4 tsp. savory

Servings: persons

carcass of a baked chicken or chicken parts
1 onion, diced or sliced
2 carrots, cut in chunks
2 stalks celery, cut in chunks
1 bay leaf
2 or 3 sprigs parsley
1/4 tsp. thyme
1/4 tsp. sage
4 or 5 peppercorns
1 or 2 cloves garlic
1/4 tsp. savory

1
In a large kettle, combine all ingredients.
2
Cover with water and bring to a boil.
3
Reduce heat and simmer for 1 1/2 hours. Remove chicken and remove meat from bones.
4
Discard the vegetables.
5
Strain the broth and refrigerate stock overnight. The fat will rise to the top.
6
Skim off fat.
7
Use the broth and meat for soup or freeze broth in ice cube trays.
8
Store in plastic Ziploc bags in freezer.
9
Use cubes as needed to saute in place of oil or to add as needed to soups, stews, etc.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: carcass of a baked chicken or chicken parts, 1 onion, diced or sliced, 2 carrots, cut in chunks, 2 stalks celery, cut in chunks, and more.

Yes, Low-Fat Chicken Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Chicken Broth

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