Chicken Broth

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Chicken Broth
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
1160
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,160 kcal(55 %)
Protein140.42 g(143 %)
Fat54.41 g(47 %)
Carbohydrates19.02 g(13 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A866.96 mg(108,370 %)
Vitamin D0 μg(0 %)
Vitamin E1.66 mg(14 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂1.32 mg(120 %)
Niacin56.72 mg(473 %)
Vitamin B₆1.61 mg(115 %)
Folate53.35 μg(18 %)
Pantothenic acid4.19 mg(70 %)
Biotin2.78 μg(6 %)
Vitamin B₁₂1.18 μg(39 %)
Vitamin C15.68 mg(17 %)
Potassium1,212.95 mg(30 %)
Calcium139.65 mg(14 %)
Magnesium123.92 mg(41 %)
Iron8.54 mg(57 %)
Iodine1.5 μg(1 %)
Zinc9.66 mg(121 %)
Saturated fatty acids14.14 g
Cholesterol376.48 mg

Ingredients

for
2
Ingredients
1 chicken (ready to cook, 1.2 kg)
2 carrots
200 grams Celery root
½ stalk Leeks
2 sprigs parsley
2 onions
½ tablespoon Sea salt
1 teaspoon peppercorns
2 bay leaves
How healthy are the main ingredients?
Leekparsleychickencarrotonion

Preparation steps

1.

Rinse the chicken pieces thoroughly inside and outside.

2.

Rinse the vegetables, and brush or peel. Rinse the parsley and shake dry. Cut the onions into quarters, and coarsely chop the rest of the vegetables.

3.

Put the vegetables along with the chicken in a saucepan and pour in enough cold water such that all the ingredients are covered.

4.

Season with sea salt, add peppercorns and bay leaves, and bring to a boil.

5.

Once the water boils, reduce the heat and simmer for about 1½ hours at medium heat. Skim off the resulting foam. Pour more water if necessary.

6.

After the end of cooking, take out the chicken from the broth. Line a colander with cheesecloth and strain the broth through it into another pot.

7.

Remove the skin from the chicken, if desire, and remove the meat from the bones and use in soups.

8.

Use the broth for soups or sauces, or freeze in portions.

9.

Tip: To preserve the broth for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.

10.
Once the soup boils, reduce the heat and light simmer about 1 1/2 hours at medium heat and possibly skim the foam formed. pour water if necessary.
11.
Step 6:
12.
take after the end of cooking the chicken from the soup. Line a colander with cheesecloth and strain the broth through the sieve into another pot.
13.
At choice the chicken meat from the skin free, detached from the bone, plucking small and use in soups.
14.
The broth for soups or sauces using or freeze portions.