Homemade chicken broth is completely doable, and with very little work. This recipe leaves you with several cups of cooked, chopped chicken, as well as a flavorful, sodium-free base useful for soups, stews, sides, and sauces.
1 whole chicken, 2½ to 3 pounds
1 sweet onion, diced
2 large carrots, diced
2 celery stalks, diced
3 garlic cloves, crushed
1 bay leaf
Freshly ground black pepper
1 In a large stockpot, add the chicken and cover it with water. Add the onion, carrots, celery, garlic, and bay leaf. Season generously with pepper.
2 Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes. Skim any residue that forms on the surface. Remove the chicken from the pot, and set it in a colander placed over a bowl to cool. Continue simmering the broth.
3 When the chicken is cool enough to handle, remove the meat from the bones, and return the bones to the pot of broth. Simmer for an additional hour.
4 Meanwhile, transfer the chicken to an airtight container to refrigerate.
5 Strain the broth into small storage containers and let cool for about 30 minutes on the counter. Cover and transfer to the refrigerator.
6 Once cold, remove any fat from the surface of the broth, cover, and return to the refrigerator.
Cooking tip: To simplify your future meal prep, store the chicken in 1- or 2-cup storage containers and the broth in 1-, 2-, or 4-cup containers.
Per Serving Calories: 38; Total Fat: 1g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 3g; Fiber: 0g; Protein: 5g; Phosphorus: 72mg; Potassium: 206mg; Sodium: 72mg