Chicken Broth

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corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use a slow-roasted, free-range chicken from your PCC deli to make this broth. You may also create three great recipes from the same deli chicken! See Three Meals and a Chicken.



While the chicken is still warm (making it much easier to disassemble) begin by removing the lid from the deli container and pouring the juices into a 3-quart pot. Then remove the skin nd any fat from the chicken and place in the pot. Remove the meat from the legs, thighs, wings and back, placing the meat in a bowl and everything else in the pot. Remove the breast meat last, leaving as whole as possible. Place all bones in the pot.

Cut the top from the leek, rinse and place in the pot along with the rinsed trimmings from the celery, parsnip and carrots, and the stems of the parsley. Dice the vegetables and reserve for another dish, such as Chicken Vegetable Dumpling Soup.

Add water to the top of the 3-quart pot, bring to a boil and simmer for 1/2 hour. Turn off the heat and let stand 15 minutes. Pour through a colander into a bowl. Discard all the solids, transfer the broth to containers and refrigerate or freeze.

Recipe by Janet McIntosh, PCC staff

Source: Sound Consumer March 2004

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More about: carrots, chicken, parsnips


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