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 significant amounts of beta-carotene and lycopene from the vegetable juices.
  • 6 pounds whole chicken legs
  • 8-1/2 cups water
  • 4 cups carrot juice
  • 1 cup low-sodium mixed vegetable juice
  • 2 large onions, unpeeled and halved
  • 2 large carrots, peeled and thickly sliced
  • 1 large leek, white and tender green part, thinly sliced
  • 2 celery stalks, thinly sliced
  • 8 garlic cloves, unpeeled
  • 3/4 teaspoon rosemary
  • 3/4 teaspoon thyme
  • 10 sprigs of parsley
  • 2 bay leaves

1. Preheat oven to 450°F. Spread chicken legs in large roasting pan and roast until browned and crisp, about 30 minutes.

2. With tongs or a slotted spoon, transfer chicken to a large stockpot. Pour off all fat from roasting pan and pour 1/2 cup of water into pan, scraping up any browned bits clinging to roasting pan. Add these juices to stockpot along with chicken.

3. Add remaining 2 quarts water, carrot juice and mixed vegetable juice, and bring to a boil over high heat, skimming off foam as it rises to surface. Continue skimming until no foam remains.

4. Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley and bay leaves. Return to a boil, continuing to skim any foam that rises. Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.

5. Strain broth and discard solids, Refrigerate and remove fat that solidifies on surface. Refrigerate for up to 3 days or freeze for longer storage.

Nutritional Information
Per serving (1/2 cup): 46 calories, 0.3 g total fat, 0.1 g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0.5g dietary fiber, 1g protein, 10g carbohydrate, 0mg cholesterol, 47mg sodium.
Good source of: beta-carotene, lycopene.

Date Published: 09/19/2005 > Printer-friendly Version
Makes about 7 cups

Prep Time