slow-stew chicken with broth
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
prep time
20 Min
cook time
7 Hr
method
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yield
5-6 of broth/ 4-5 cups of meat
Ingredients
- 4 pounds 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 teaspoon salt
- 1/2 teaspoon dried thyme or marjoran, crushed
- 1/4 teaspoon black pepper
- 4 cups cold water
How To Make slow-stew chicken with broth
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Step 1In a 5-6 slow cooker combine all ingrediens; pour water over all.
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Step 2Cover; cook on low for 7-10 hours or high-heat 3 1/2 to 5 hours.
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Step 3Remove chicken from cooker. Stain broth through a large sieve or colander lined with 2 layers of 100-percent-cotton cheesecloth. Discard cheesecloth and soids.
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Step 4If 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..
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Step 5When 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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