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Chicken Stock vs Broth + Recipe and Video

Chicken stock vs broth - do you know the difference? Check out my post for the answer, then make this recipe for chicken broth!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 10 servings
Calories: 24 kcal
Course: Soup
Cuisine: French

Ingredients

  • 1 rotisserie chicken carcass bones and skin
  • 1 yellow onion quartered, skin left on
  • 3 ribs of celery coarsely chopped
  • 2 large carrots coarsely chopped
  • 4 garlic cloves crushed
  • 20 black peppercorns
  • 1/2 bunch parsley whole
  • 1/2 bunch thyme whole
  • 2 bay leaves
  • 1/4 tsp Turmeric
  • pinch red pepper flakes (optional)

Instructions

    Cup of Yum
  1. Add all of the above to a large stock pot, cover with water by an inch and bring to a boil. Reduce heat and let simmer for 90 minutes. Any vegetable scraps can be used, but these are my go to aromatics.
  2. Let cool and then remove all large pieces from the pot and discard. (See Note 1)
  3. Strain the broth and use immediately, cover and refrigerate for up to 5 days or freeze for later use. The broth will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use for making a roux.

Notes

  • Feel free to save cooked vegetables and puree with chicken broth for a thicker soup base or use a roux.

Nutrition Information

Calories 24kcal (1%) Carbohydrates 5g (2%) Sodium 21mg (1%) Potassium 178mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2415IU (48%) Vitamin C 42.6mg (47%) Calcium 19mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 24

% Daily Value*

Calories 24kcal 1%
Carbohydrates 5g 2%
Sodium 21mg 1%
Potassium 178mg 4%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 2415IU 48%
Vitamin C 42.6mg 47%
Calcium 19mg 2%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.