Homemade Chicken Broth
This basic broth is easy to make and infinitely more healthful than storebought. It is much lower in sodium and there are good amounts of beta carotene and lycopene from the vegetable juices. If chicken legs are on sale, you can certainly use them in place of the whole chickens.
2 whole chickens (about 3 pounds each), cut up
8-1/2 cups water
4 cups carrot juice
1 cup low-sodium tomato-vegetable juice
2 large onions, unpeeled and halved
2 large carrots, thickly sliced
1 large leek, thinly sliced
2 stalks celery, thinly sliced
8 cloves garlic, unpeeled
3/4 teaspoon rosemary
3/4 teaspoon thyme
10 sprigs of parsley
2 bay leaves
1 Preheat the oven to 450°F. Spread the chicken in a large roasting pan and roast for 30 minutes, or until browned and crisp.
2 With tongs or a slotted spoon, transfer the chicken to a large stockpot. Pour off and discard all the fat from the roasting pan. Pour 1/2 cup of the water into the roasting pan, scraping up any browned bits clinging to the bottom and sides. Add these juices to the stockpot along with the chicken.
3 Add the remaining 8 cups water, the carrot juice, and tomato-vegetable juice, and bring to a boil over high heat, skimming off the foam as it rises to the surface. Continue skimming until no foam remains.
4 Add the onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves. Return to a boil, continuing to skim any foam that rises. Reduce the heat to low and simmer until the broth is rich and flavorful, about 2 hours.
5 Strain the broth and discard the solids. Refrigerate and remove the fat that solidifies on the surface. Refrigerate for up to 3 days or freeze.
Makes 8 cups servings.
Per 1/2 cup: 56 calories, 2.5g total fat (0.6g saturated), 3mg cholesterol, 1g dietary fiber, 7g carbohydrate, 1g protein, 46mg sodium.