SLOW-STEW CHICKEN WITH BROTH

3
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

Rating:

★★★★★ 2 votes

Comments:
Serves:
5-6 of broth/ 4-5 cups of meat
Prep:
20 Min
Cook:
7 Hr

Ingredients

Add to Grocery List

  • 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

How to Make SLOW-STEW CHICKEN WITH BROTH

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.

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