Chicken Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 122 g | (124 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 96.8 μg | (161 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 78 mg | (650 %) | ||
| Vitamin B₆ | 3.3 mg | (236 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 2,361 mg | (59 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 176 mg | (59 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 1,001 mg | |||
| Cholesterol | 310 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 chicken (ready to cook, 1.2 kg)
- 2 carrots
- 200 grams Celery root
- ½ stalk Leeks
- 2 sprigs parsley
- 2 onions
- ½ Tbsp Sea salt
- 1 tsp peppercorns
- 2 bay leaves
Preparation steps
Rinse the chicken pieces thoroughly inside and outside.
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.
Put the vegetables along with the chicken in a saucepan and pour in enough cold water such that all the ingredients are covered.
Season with sea salt, add peppercorns and bay leaves, and bring to a boil.
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.
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.
Remove the skin from the chicken, if desire, and remove the meat from the bones and use in soups.
Use the broth for soups or sauces, or freeze in portions.
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/.
