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Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth.
Recipes with Base Mix: Chunky Chicken Noodle Soup
Nutritional Facts 1 serving (1 cup) equals 245 calories, 14 g fat (4 g saturated fat), 61 mg cholesterol, 80 mg sodium, 8 g carbohydrate, 2 g fiber, 21 g protein.
Originally published as Homemade Chicken Broth in Quick Cooking September/October 1998, p60
No More TearsTo reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
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Reviewed on Mar. 03, 2013 by SHYANKI
Its a simple and tasty recipe.
Its a simple and tasty recipe
Reviewed on Feb. 08, 2012 by chickenbrothrecipes.com
Good recipe - like the rosemary!
Reviewed on Jan. 26, 2012 by mathjegna@yahoo.com
This recipe is great as is but I have also used less bay leaf and added 1/2 teaspoon ground sage. Another trick I use is to add about 1 dozen ice cubes to the broth while it is cooling. The fat solidifies and sticks to the cubes which I then scoop out before they melt. This works great if you want to use part or all of the broth right away.
Reviewed on Jan. 17, 2012 by Markjr1977
Great recipe, one thing I like to do is use the tips of chicken wings. I cook buffalo or barbecued chicken wings from time to time and instead of tossing the tips of the wings in the trash, I like to save them for my chicken stocks and broths.
Reviewed on Jan. 09, 2011 by Marian C Brown
My family and I have enjoyed this recipe many times since I discovered it. I use chicken drumsticks for the meat. I didn't have any bay leaves or rosemary, so I substituted marjoram and used only 1 onion and it still made a fantastic broth. I also added and extra cup to compensate for the vaporization. Then I'm left with 2 batches of 4 cups of very yummy broth. Why it took me this long to make my own broth, I don't know. This was very easy.
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