SLOW-STEW CHICKEN WITH BROTH

NIKKI SMITH

By
@adorefood

This delicious broth is lower in sodium than canned verions. Try it in any recipe that calls for chicken broth, especally chicken noodle soup.

PointsPlus=7
1 cup= w/wo juice


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Comments:

Serves:

5-6 of broth/ 4-5 cups of meat

Prep:

20 Min

Cook:

7 Hr

Ingredients

4 lb
meaty chicken pieces (breast, thighs, and drumsticks
4
stalk celery with leafs, cut up
1 small
onion
2
springs fresh parsley
1
bay leaf
3/4 tsp
salt
1/2 tsp
dried thyme or marjoran, crushed
1/4 tsp
black pepper
4 c
cold water

Directions Step-By-Step

1
In a 5-6 slow cooker combine all ingrediens; pour water over all.
2
Cover; cook on low for 7-10 hours or high-heat 3 1/2 to 5 hours.
3
Remove chicken from cooker. Stain broth through a large sieve or colander lined with 2 layers of 100-percent-cotton cheesecloth. Discard cheesecloth and soids.
4
If using broth immediatley skim off fat. If storing for later use, chill broth in a bowl for 6 hours or over night. Lift off fat. Pour broth into a airtight containner; seal. Chill in he refrigerator for 3 days or up to 3 months in freezer.. Use a ice tray to freeze and put in freezer bag for quick use..
5
When chicken is cool enough to handle, remove meat from bones. Discard skin and bones. Place meat in a airtight cotainer; seal. Chill in refrigerator or 3 days or freeze for up to 3 months.

About this Recipe